what you need:
a mini slow cooker like mine!
about 3 cups of kale
about 1 cup of sliced mushrooms
your favorite pesto
1 cup of part skim ricotta
1 cup shredded mozzarella
1/2 a cup of parmesan cheese freshly grated or packaged
tomato basil pasta sauce
what to do:
wash & slice mushrooms & kale. mix kale & mushrooms together with about a 1/4 cup of pesto so that vegetables are coated in pesto.
mix ricotta & egg together. add mozzarella & a fourth of a cup of the parmesan and mix.
spray slow cooker dish with a thin layer of cooking spray.
now it's all about layering! in your slow cooker place a thin bottom layer of tomato sauce. add your lasagna noodles to cover the sauce. add a layer of your kale & mushroom mix. layer your cheese mix on top. pour a layer of your tomato sauce again. then add noodles etc. repeat until there are about three layers. I like to end with tomato sauce & the left over parmesan on top!
let cook on high for about 4 hours or until noodles are soft.
This delicious vegetarian lasagna is perfect for dinner and leftovers. I like to make it in my mini slow cooker, so it cooks while I study!
This dish is perfect for dinner & a perfect leftover days after! I enjoy this dish for dinner with a nice red wine. I am a huge fan of Scherrer Winery's 2008 Russian River Valley Pinot Noir with my lasagna. Enjoy.
A working girl in love with good food, drink & good conversation.