Vegetarian Lasagna

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http://www.ellenskitchen.com/bigpots/oamc/crocklas.html

Vegetarian

3 cups (20 ounce bag frozen) diced,cooked drained vegetables; broccoli,

mushrooms, spinach, zucchini, eggplant, bell pepper

1 onion, chopped OR 1/2 cup celery, chopped

2 cloves crushed garlic

1 quart tomato sauce (I like chunky mushroom, olive and caper, or

vegetable)

1-6 oz. can tomato paste

You may substitute 5 cups of creamy Alfredo style sauce, or half and

half: veggie lasagna is good with every other layer red and white.

salt to taste

2 tsp. dried Italian spice OR mixed basil and oregano

1-12 oz. carton ricotta or small curd cottage cheese, or crumbled

drained tofu

2 eggs mixed with 1 tablespoon fruity olive oil

1 tablespoon dried parsley

1/2 cup grated Parmesan cheese

12 oz. lasagna noodles, uncooked

3 cups (12 oz.) shredded mozzarella cheese

Cook and drain chopped vegetables, measure out 3 cups, set aside. Brown

onion/ celery and garlic in skillet. Stir in alfredo sauce or tomato

sauce and tomato paste, salt and Italian spice or oregano. Separately,

mix the mozzarella and the Parmesan. In a third bowl, mix ricotta or

tofu, eggs, and parsley.

Crockpot method (6-8 hours on low, don't use high):

Warm the sauce with the meat or vegetables added. Spoon a layer of warm

sauce onto the bottom of an oiled 3 1/2 quart crockpot. Add a double

layer of uncooked lasagna noodles (break to fit). Spoon on ricotta in

big dabs, sprinkle on 1 cup of mozzarella. Repeat with sauce, noodles

and cheeses until all are used up, three layers of noodles, ending with

sauce. You may need to add some additional sauce, depending on your

crockpot and noodles. Cover and cook on low for 6-8 hours.

Happy Cooking!

Jenny M., Moderator