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Chris' Crock Pot Vegetable Lasagna Recipe

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This recipe for Chris' Crock Pot Vegetable Lasagna is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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