-Cooking Light- Slow Cooker
Looking for a vegetarian lasagna? This one's awesome. Hubby gave it 4 stars. The pesto's great.
I just realized Kris posted a very similar recipe. Oops. Well, now you have two to choose from. :)
2 c. cremini mushrooms, sliced (though the type doesn't matter so much)
1/2 c. commerical pesto
3/4 c. mozzarella chhese, shredded
3/4 c. provolone, shredded
15 oz. carton ricotta cheese
1 egg, beaten
1/4 c. parmesan cheese (plus 1/2 c. for later)
26 oz. jar tomato pasta sauce
8 oz. can tomato sauce
8 oz. package precooked lasagna noodles
cooking spray/ shortening
Steam spinach, squeeze dry, chop coarse, and combine with mushrooms and pesto in medium bowl.
Combine cheeses & egg in another bowl (add 1/4 c. parmesan last)
Combine tomato sauces in another bowl.
Grease large 6 quart oval slow cooker. Line: 1 c. tomato sauce, 1 c. lasagna noodles, 1 c. cheese mix, 1 c. spinach mix. Continue til noodles gone, top with sauce and add remaining 1/2 c. parmesan.
Cover and cook on low 5 hours.
Yields 8 servings.
So not vegan, but very vegetarian. And very good.
p.s. let me just testify of the miracle that is precooked lasagna noodles. I'm a convert.
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