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Slow Cooker Vegetarian Lasagna

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  • #21203
Vegetarian Lasagna - CDKitchen.com

serves/makes:
  
ready in:
  over 5 hrs

ingredients

4 small zucchini squash, chopped
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 cup fresh parsley
4 cups peeled, cubed, and cooked potatoes
1 can (28 ounce size) tomato puree
1 can (15 ounce size) tomato sauce
salt and pepper, to taste
Italian seasonings, to taste
12 ounces uncooked mini-lasagna noodles
1 1/2 cup shredded mozzarella cheese

directions

Saute squash, onion, garlic, and bell pepper for a few minutes until heated. Stir in potatoes and parsley. Add salt and pepper to taste.

Grease a crock pot and place half of the squash mixture in the bottom. Add half of the pasta, then half of the cheese. Repeat layers.

Combine tomato puree and sauce. Mix in seasoning to taste. Pour sauce over all in crock pot; do not stir.

Cover; cook on high for 1 hour then reduce heat to low for 6 hours. You can also just cook this on low for 8 hours.

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crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.


nutrition data

Nutritional data has not been calculated yet.


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