Ingredients:
- 2 carrots
- 2 zuchhini
- 1 large onion
- 1 eggplant
- 6-10 cloves of garlic
- 2 large jars of “the most Italian-sounding spaghetti sauce you can find”
- 1 package of lasagna noodles
- 16 ounces ricotta cheese
- 1 large package mozzarella cheese
- (Optional: may omit ricotta cheese and replace mozzarella cheese with spinach leaves if desired for a total vegetarian lasagna)
Special equipment:
- Crockpot
- Hand mixer or portable blender
Directions:
- Pour 1 jar of spaghettic sauce into crokpot, coating the bottom completely
- Chop all vegetables into small pieces
- Add vegetables into crockpot
- Add second jar of spaghetti sauce into crockpot
- Mix well
- Set crockpot on “low” and cook for about 6 hours or so
- Add the ricotta cheese and mix well
- Boil the lasagna noodles
- Add layer of sauce mixter to a large casserole dish, covering the bottom
- Add a layer of lasagna noodles
- Add a layer of sauce mixture
- Add mozarella cheese
- Add another layer of noodles
- Add another layer of sauce mixture
- Add another layer of mozarella cheese
- Add one more layer of noodles
- Add a final layer of sauce mixture
- Top with a lot of mozarella cheese (or you may substitute with fresh spinach on top after baking)
- Bake at 350 degrees
- After 20-25 minutes, increase temperature to 400 degrees and bake for 10 more minutes
- Serve hot
Video: