Servings: 4
* oven ready lasagna noodles (I used chickpea noodles)
* 1 8oz Container ricotta cheese
* 1 egg
* 3 cups shredded mozzarella
* 2tbsp dried basil
* 1 yellow onion diced
* 1 zucchini diced
* 3 portobello mushrooms sliced
* 1/3cup matchstick carrots
* 2cups almond cream
* 1/3 cup vegetable broth
* Nonstick spray
* 2tbsp minced garlic
* 3 handfuls fresh spinach
* Salt/pepper to taste
1. Add onion to fry pan and sauté for about 4 minutes. Add 1tbsp garlic, zucchini, carrots and sliced portobellos. Season with salt and pepper and Sauté for 4 more minutes and set aside.
2. Add ricotta, egg, 1.5cups mozzarella and 1tbs basil to bowl and mix well to combine. Set aside.
3. Spray crockpot with non stick spray and spread a thing layer of almond cream on the bottom.
4. Add a layer about lasagna noodles, breaking them as necessary.
5. Add a layer of vegetables, then ricotta mixture, spinach and repeat with almond cream. (End top layer with noodles.)
6. Pour vegetable broth over top.
7. Top with remaining mozzarella, basil, salt and pepper.
Cook on low for 4 hours. Enjoy!
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