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Recipes - Crock Pot Lasagna Recipe

Recipe Name

Crock Pot Lasagna

Submitted by

Lorierd

Recipe Description

Crockpot vegetarian Lasagna

Quantity	1	Quantity Unit	Crock Pot	Servings
Prep Time (minutes)	30	Cook Time (minutes)	240	Ready In (minutes)	270

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Ingredients
Amt.	Measure	Ingredient



2	cups	soy crumbles
28	ounces	Crushed tomatoes (28 oz can)
1	small	Onion, chopped
1	clove	garlic minced
1	cup	ricotta cheese
1 1/2	cups, shredded	low-fat mozzarella
6	noodles	(2 pkg) lasagna noodles, whole wheat
1/2	cup	grated parmesan
1	teaspoon	oregano
1/2	teaspoon	basil
1/4	teaspoon	red peppers (hot), crushed
2 1/2	cups, sliced	zucchini
2	cups pieces or slices	Mushrooms
1	can, 15 oz (303 x 406)	tomato sauce

Steps

Sequence	Step

1	Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture, top with half of ricotta mixture. Top with sliced zucchini and mushrooms. Repeat with another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste is desired. In a small bowl, combine remaining ½ cup of mozzarella cheese and parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

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