Yep, we're still eating zucchini here. And, we're not complaining either. I'm glad zucchini is so plentiful, because it's a veggie I really like. This crockpot lasagna is a great way to enjoy zucchini -- so great you don't miss the meat!
Crockpot Zucchini Lasagna
3 medium zucchini/summer squash, sliced
1 egg
8 oz. cottage cheese (fat free is fine)
1/4 C Parmesan cheese, grated
~1 tsp. Italian seasoning
2 C spaghetti sauce
~2 C wheat "egg" noodles, uncooked
Mozzarella cheese, to taste
In a medium bowl, lightly scramble the egg and then add cottage cheese, Parmesan cheese and Italian seasoning.
Lightly spray the bottom and sides of your crockpot. Then, spread about 1/4 of the sauce on the bottom of the crockpot. Layer sliced of zucchini over the spaghetti sauce. Then, use about 1/4 of the cottage cheese mixture over that. Top with 1/4 of the noodles.
Then, add 1/4 of the spaghetti sauce and a few sprinkles of shredded mozzarella cheese, to taste.
Repeat layers (creating 4 total) until all ingredients are used.
(sorry this one is blurry)
End with sauce, and top with cheese.
Cook on low for ~3 hours, or until noodles are done to your liking.
Allow lasagna to sit for about 10 minutes before serving.
This post is linked to Crockpot Wednesday.
This looks really nice. I'll have to give this a try. I like that you are cooking it on low.
ReplyDeleteThanks for your tips on the applesauce. I will try adding the lemon juice earlier. That probably is the problem. I am really looking forward to making applesauce, but I'm probably going to wait a couple weeks until it cools down a little more here. But I'll let you know how it goes! Thanks!
ReplyDeleteThis looks to die for!! Yummm I will definitely be trying this in an upcoming weekend.
ReplyDeleteI have not had a lot of luck with noodles in the crock pot, but this sounds worth a try. Thanks for the idea!
ReplyDeleteYUMMY!!! Thanks for the recipe. Geri
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