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Vegetable Slow Cooker Lasagna

Karen Peterson
  • minutes
  • Serves

INGREDIENTS

1

medium eggplant, sliced into rounds and then quartered (mine was about 12 oz but up to a pound or so would be okay)

1/2 lb

sliced mushrooms

1

green pepper, diced

2 tbsp

extra virgin olive oil

1/2 tsp

minced garlic

Salt and pepper

2 cups

cottage cheese or ricotta (whatever you prefer)

1/4 cup

freshly grated Parmesan cheese

1

egg (use egg substitute if you'd like)

1

jar of your favorite meatless spaghetti sauce (or use homemade )

1/2 cup

fresh basil, minced

2 cups

grated Mozzarella cheese

9

whole wheat lasagna noodles, uncooked