![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHiPtQvCsQOHXTYy7qEQJPOdFLx9SyNdufd3ahoTuyOxW-T2mcUK4XCo3xBe9SDDpT2FrFNDCdTpdIgk6X2SvlzJIQMsE2ynIeVDm9Ym8KFW7kcyf05EvnFaUzGcR7yjACvgDS69n3sVc/s200/Screen+shot+2011-04-04+at+3.29.53+PM.png)
1. Thinly slice 1 pound of crimini mushrooms and saute them with 2 tsp of minced garlic, salt and pepper to taste. Put this on the side.
2. Cover the bottom of your slow cooker with 1 cup of tomato sauce.
3. Place four lasagna noodles (oven ready) on top of the sauce. You can break it to fit. It may form multiple layers.
4. Place a mix of 1/4 cup parmesan, 1/2 cup shredded mozzarella, 1 cup of ricotta cheese on top and half of the mushrooms.
5. Place four lasagna noodles on top.
6. Pour in 1 cup of tomato sauce.
7. Repeat step 4 (using the rest of the mushrooms).
8. Repeat step 5.
9. Repeat step 6.
10. Place a mix of 1/4 cup parmesan and 1/2 cup of shredded mozzarella on top.
11. Set it for 6-8 hours on Low (3-4 hours on High).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTBghHGGJ9RDpesA45vQbJi9La5YREPV3Ksikf89-niEGSuy6_xpK1ZNaDxrXzHMlI9kNFRmkmv1du9IQ7nXTfR0OmgyN8-hg-Fh1t2FJy3UzB4wC-EEqxC_iEr-ednKVvIbAKcNlsJGv/s200/Screen+shot+2011-04-04+at+3.29.59+PM.png)
No comments:
Post a Comment