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Chris' Crock Pot Vegetable Lasagna Recipe

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This recipe for Chris' Crock Pot Vegetable Lasagna, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Smouse
Added: Wednesday, February 7, 2007


1 tea olive oil
2 garlic cloves chopped
2 med carrots, cut into 1 inch matchsticks (frozen will work)
2 med zucchini, cut into 1 inch matchsticks
(frozen will work)
10 oz mushrooms, thinly sliced
1 14 oz italian stewed tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
1/2 teaspoon italian seasoning
16 oz low fat cottage cheese
2 eggs (binder)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz "UNCOOKED" lasagna noodles
1/2 cup skim mozzarella cheese
1/2 cup grated parmesan cheese

Large bowl mix veggies, mushrooms, stewed tomatoes, tomato sauce, tomato past, and italian seasoning with 2 cups of water (stir all together)
In a second bowl, mix cottage cheese, eggs, salt and pepper (stir sll together)
Spoon 1 1/2 Cup of veggies into crock pot, cover with a layer of noodles, and cover with a layer of cottage cheese mixture. Top with 1/2 mozzarella and 1/2 parmesan cheeses.
Again, layer with the veggies, noodles and cottage cheese then top with 1/2 mozarella and 1/2 parmesan cheeses.
Cover and turn crock pot on LOW and cook 6 to 8 hours.
You may add additional layers, sometime I add egg plant or patty pan squash. Just keep layering till you run out of ingredients.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I have been asked many times for this recipe at potlucks. It's easy and in the summer very inexpensive to prepare. Freezes well and always filling.




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