Friday, January 1, 2010

No Noodle Lasagna

This is one of my favorite recipes, ever. Yum. This is gluten-free, fyi. Thanks to A Year of Slow Cooking for this recipe!

1 jar (26 oz)pasta sauce
1 small container of ricotta cheese
8 slices mozzarella cheese
2 c. shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of sliced mushrooms
bag of baby spinich
2 Tbsp. warm water

Get Cookin'

Use a large crockpot (like a 6 quart).

Wash veggies. Slice squash and eggplant in long slices, about 1/2 inch thick. These are the noodles! Don't peel the skin off the squash or eggplant.

In the bottom of the crockpot, pour 1/4 cup of pasta sauce. Layer a few pieces of squash and eggplant, smear ricotta cheese and add a handful of baby spinach and mushrooms. Put a few slices of mozzarella cheese on top. Pour in more pasta sauce and continue the pattern until the crockpot is full.

Top with pasta sauce and the shredded cheese. Add 2 tablespoons of warm water, pour into the pasta jar, shake, and pour the contents on top of the lasagna.

Cook on low for 5-8 hours.

No comments:

Post a Comment