Comida Kraft
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Crock-Pot Lasagna Surprise

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  • 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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