Vegetable Lasagna for the Crock-pot

It's still much too hot to turn on the oven so I converted this lasagna recipe for the Crockpot. For this veggie lasagna you can use any kind of vegetable. I used about 1 cup broiled eggplant, 1 cup steamed Swiss Chard, and 1 cup zucchini- all chopped and mixed together before assembling. You can also use shredded carrots, broccoli, mushrooms, tomatoes or whatever you like best!

Veggie Lasagna (in the Crock-Pot)

28 ounce pasta sauce
8-12 ounces lasagna noodles
16 oz part skim cottage cheese
3 cups lightly steamed vegetables
8 ounces part-skim mozzarella cheese, grated
1/4 cup shredded parmesan

Spread a thin layer of sauce on the bottom of CrockPot. Cover with a layer of noodles (3 or 4 noodles should be enough). Spread 1/3 of the cottage cheese over the pasta (you can use a cake spatula). Spread 1/3 of the remaining pasta sauce over the cheese. Spread 1/3 of the vegetables over the sauce. Sprinkle 1/3 of the mozzarella over the veggies. Repeat twice starting with the noodles and ending with the mozzarella. Sprinkle parmesan on top. Cover and cook on Low 4 hours. Remove cover and allow to stand 5-15 minutes before serving.

To prepare eggplant:

Cut eggplant in half lengthwise then slice into 1/4 inch slices. Brush with olive oil and sprinkle 2 Tbsp lemon juice and dried basil (if desired)on top. Put under a hot broiler for 8-10 minutes until eggplant is golden brown. Chop into bite-sized pieces.
 
*You can use any lasagna recipe in the Crock-pot. Just don't pre-boil the noodles and assemble as usual. Cook on low for 4 hours.