Name: Slow-Cooked Vegetarian Lasagna
Cook time: 300 min
Ingredients: 2 tablespoons olive oil; 1 pound eggplant (diced); ½ onion (diced); 2 cups mushrooms (diced); 1 cup black olives (halved); 1 16-ounce jar tomato sauce; 1 package fresh lasagna sheets; 1 cup ricotta cheese; 2 cups mozzarella cheese; 1 cup Parmesan cheese; 1 egg; 1 tablespoon Italian seasoning

Instructions

Sauté the Vegetables:

Heat olive oil in a skillet over medium heat.
Add eggplant and onion and sauté until the onion turns translucent.

Add More Ingredients:

Stir in the mushrooms, olives, and tomato sauce.
Cook until heated through.
Remove from heat and set aside.

Prepare the Cheese Mixture:

In a bowl, mix ricotta, mozzarella, and Parmesan cheese.
Stir in the egg and Italian seasoning.

Layer the Lasagna:

Cut the lasagna sheets to fit inside your slow cooker’s inner dish.
Spray the inner dish with nonstick spray.
Spread one-fourth of the vegetable and tomato mixture on the bottom.
Place a pasta sheet on top.
Add one-fourth of the cheese mixture over the pasta.
Repeat until all the ingredients are layered, ending with cheese on top.

Cook:

Cover and cook on low for 5 hours until the lasagna is tender and bubbly.

Serve Hot:

Let it rest for a few minutes before slicing and serving.

Slow-Cooked Vegetarian Lasagna

Slow-Cooked Vegetarian Lasagna

Equipment

Ingredients