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Crock-Pot Lasagna Surprise

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 7 hr
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 small eggplant, sliced into 1/2 inch rounds
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 1 can (26 ounces) pasta sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cups part-skim ricotta cheese
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup grated parmesan cheese, divided
  • 1 package (8 ounces) whole wheat lasagna noodles, cooked and drained
  • 1 medium zucchini, thinly sliced
make it
1) Sprinkle eggplant with salt; let sit 10 to 15 minutes. Rinse and pat dry; brush with 1 tablespoon olive oil. Brown on both sides in medium skillet over medium heat. Set aside.

2) Heat remaining 1 tablespoon olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onion until softened. Stir in pasta sauce, basil and oregano. Set aside.

3) Combine ricotta cheese, Monterey Jack cheese and 1/2 cup parmesan cheese in medium bowl. Set aside.

4) Spread 1/2 sauce mixture in bottom of slow cooker. Layer with 1/2 lasagna noodles, 1/2 eggplant, 1/2 cheese mixture. Repeat layers once. For last layer, use remaining 1/3 of lasagna noodles, zucchini, zucchini, remaining 1/3 of sauce mixture and top with remaining 1/2 cup parmesan.

5) Cover; cook on LOW 6 hours. Let sit 15 to 20 minutes befor serving.
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