I have another recipe for crock pot lasagna I got from a friend's recipe website,and it's the best lasagna I have EVER tried, honestly! But I adore veggie lasagna with alfredo sauce, so I made up my own. Be sure to use a crock pot liner (found in the foil and ziplock bag section of most grocery stores), it makes cleanup much easier!
Vegetarian Crock Pot Lasagna (Erin Taylor)
(this recipe is using a medium size crock pot. If you have a great big one, double the amounts, or you will have a very thin lasagna.)
step 1: assemble the sauce
1 bottle alfredo sauce
1 tsp garlic powder
1 tbsp olive oil
bottle of milk after sauce has been dumped into bowl
salt and pepper to taste
pour sauce into a bowl. Fill bottle with milk, shake to get all the sauce off the sides and dump into sauce. Add garlic powder and olive oil, salt and pepper to taste. set aside.
Step 2: Prepare vegetables and ricotta cheese
3 small zucchini (about 9 inches long and 2 inches across) sliced in small rounds
1 C. grated carrotts
2 C. spinach leaves, chopped or whole
2 medium tomatoes, sliced in rounds
1 small container ricotta cheese mixed with 1 egg, dash of salt, 1 tsp garlic powder,and 1 C. grated Mozzerella cheese
Step 3: layer lasagna
place 1/2 c. of the sauce in bottom of crock pot. Break up lasagna noodles (uncooked)so they will fit on bottom of pot. Spread half of the ricotta cheese mixture over noodles. Add one layer of half of the zucchini rounds neatly across ricotta cheese, then half the carrots, then all the spinach. Layer another layer of noodles, sauce, ricotta cheese, zucchini, carrotts, then chopped tomatoes. Pour half the sauce that's left over the top. Add one more layer of noodles and cover with remaining sauce.
Let cook in crock pot on medium for 6-7 hours or high for 4 hours. Add shredded mozzerella cheese the last 15-20 minutes of cooking until it's melted.
Fantastic!!!
*You can use pretty much any veggies you like, and a tomato based sauce would be delicious as well! Dare to experiment!!!
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