Wednesday, March 19, 2014

Thanks Lisa Ward!!
Crock-pot Zucchini Lasagna

3 1/4 cups of quality pasta sauce (or about 26 oz.)
8 ounces cream cheese, room temperature
1 container (15 ounces) whole ricotta cheese
Coarse sea salt and ground pepper
2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly
1 garlic clove, minced
2 teaspoons dried oregano
6 – 8 lasagna noodles
3/4 cup mozzarella cheese


1. In a small bowl mix the cream cheese and the ricotta cheese. Salt and pepper to taste.

2. Mix sliced zucchini with garlic and oregano in a separate small bowl.

3. Pour half of the pasta sauce evenly over the bottom surface of your slow cooker.

4. Place a single layer of lasagna noodles on top of the sauce, carefully breaking pieces as needed to make it “fit” in your slow cooker.

5. Layer half of the cream/ricotta spread over the lasagna noodles followed by a layer of half of the seasoned zucchini.

6. Repeat steps 4 and 5 to create another layer.

7. Finish with a final layer of lasagna noodles. Top that with the remaining pasta sauce. Sprinkle mozzarella cheese on top.

8. Cook on low heat for 4 hours.


0 comentarii:

Post a Comment