Black and Decker SCD1007 Manual De Uso Y Cuidado página 14

SLOW COOKER VEGETABLE LASAGNA
No need to cook the noodles for this recipe. The noodles become tender when
slow cooked in the sauce.
Servings: 8
Ingredients:
2 Tbsp . oil
1 cup sliced zucchini
1 cup sliced yellow summer squash
½ lb . sliced fresh mushrooms
½ cup chopped onion
1 jar (24 oz .) spaghetti sauce
1 container (15 oz .) ricotta cheese
1 egg
1 pkg . (8 oz .) shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
8 uncooked lasagna noodles
Directions:
Heat oil in large skillet on medium heat . Add squash, mushrooms and onions,
cook and stir 3-5 min . or until vegetables are tender . Stir vegetables into sauce .
Mix ricotta together ricotta cheese, egg, mozzarella and ¼ cup Parmesan cheese .
To assemble, spoon ½ of the vegetable mixture into bottom of slow cooker .
Top with half the noodles (broken to fit) and half the cheese mixture . Repeat
for second layer .
Cover slow cooker with lid and cook on HIGH for 2 to 3 hours or LOW setting
4 to 5 hours or until liquid is absorbed and lasagna is hot .
Turn slow cooker off and let stand 10 min .
Sprinkle with remaining Parmesan before serving .
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