CROCK-POT LASAGNA SURPRISE

Crock-Pot Lasagna Surprise image

Provided by My Food and Family

Categories Recipes

Time 7h

Number Of Ingredients 14

Previous Next

Ingredients

1 small eggplant, sliced into 1/2 inch rounds
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 tablespoon butter
8 ounces mushrooms, sliced
1 small onion, diced
1 can (26 ounces) pasta sauce
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups part-skim ricotta cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 cup grated parmesan cheese, divided
1 package (8 ounces) whole wheat lasagna noodles, cooked and drained
1 medium zucchini, thinly sliced

Steps:

1) Sprinkle eggplant with salt; let sit 10 to 15 minutes. Rinse and pat dry; brush with 1 tablespoon olive oil. Brown on both sides in medium skillet over medium heat. Set aside.
2) Heat remaining 1 tablespoon olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onion until softened. Stir in pasta sauce, basil and oregano. Set aside.
3) Combine ricotta cheese, Monterey Jack cheese and 1/2 cup parmesan cheese in medium bowl. Set aside.
4) Spread 1/2 sauce mixture in bottom of slow cooker. Layer with 1/2 lasagna noodles, 1/2 eggplant, 1/2 cheese mixture. Repeat layers once. For last layer, use remaining 1/3 of lasagna noodles, zucchini, zucchini, remaining 1/3 of sauce mixture and top with remaining 1/2 cup parmesan.
5) Cover; cook on LOW 6 hours. Let sit 15 to 20 minutes befor serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g