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Slow Cooker Vegetarian Lasagna

1 bag Quorn meatless crumbles or another brand meatless beef crumbles

½ onion or 1 small

1 can mushrooms

2) 14.5 oz. cans diced tomatoes

1 tsp. garlic powder

1) 25 oz. jar spaghetti sauce

1 can tomato sauce

1 c. water

1tsp. salt

1tsp. oregano

1tsp. basil

1tsp. speg. Spices

1 box las. Noodles

16oz. container cottage cheese

½ c. Parmesan cheese

2 c. shredded mozzarella cheese

1 egg

1 Tbsp. parsley

Brown meat with onion, garlic and mushrooms, add tomato sauce, speg. Sauce,
and diced tomatoes, water, & spices, mix well.  Spread ¼ meat mixture in bottom of slow
cooker; arrange 1/3 of uncooked lasagna over sauce, breaking if necessary.  Mix cheeses. Egg, and 1 TBSP parsley, spoon
1/3 over lasagna noodles, Repeat layers 2x; top with remaining sauce add extra
cheese on top cook on low 4 hours.

Slow Cooker Vegetarian Lasagna

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