VEGGIE LASAGNA SLOWCOOKER
MAKES 6 SERVINGS.
2 tbs oil
8 oz shredded carrots
8 oz sliced mushrooms
5 oz kale, chopped
12 oz can evaporated milk
1.6 oz envelope Alfredo mix
2 cloves garlic, sliced
1/4 tsp each salt and pepper
1 cup basil leaves, chopped
Pinch nutmeg
15 oz container ricotta
3 cups shredded mozzarella
12 lasagna noodles
2 tbs grated Parmesan
Line a slowcooker. Coat liner with cooking spray. Heat oil in a skillet. Add carrots, mushrooms and kale, cook 4 min. In a bowl, whisk together milk and Alfredo. Add to skillet along with garlic, salt and pepper. Bring to a simmer, cook 2 min. Remove from heat, stir in basil and nutmeg. *In a bowl, blend ricotta with 1 cup mozzarella. Begin layering. Break 3 noodles into thirds, spread over bottom of slowcooker. Top with half the vegetable mixture. Continue layering, then ricotta mixture. *Top ricotta mixture with 3 noodles and vegetable mixture. Finish layering with noodles, then scatter noodles with mozzarella and Parmesan. Cook on low 4 hours, lift lasagna from slowcooker using liner. Let lasagna stand 30 min. then cut into 6 pieces. SERVE WITH GARLIC BREAD & ENJOY...
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