Crock Pot Veggie Lasagna (or maybe Soup 🙂
about 8-10 serving, 30 minutes to prep, 4 hours to cook
1 medium zucchini
1 medium yellow summer squash
1 medium eggplant
Himalayan pink salt
3 cups spaghetti sauce
1 red onion, diced
1 red bell pepper, diced
1 green pepper, diced
1 large package sliced mushrooms
2 eggs, scrambled
30 oz. vegan cheese ( I used a mixture of cheddar and mozzarella)
- Slice the zucchini and the eggplant into thin pieces (you could slice them into long slices like noodles. I just sliced them). Spread out the pieces on a paper towel and sprinkle them with salt. Let them stand for 15 minutes to allow excess liquid to drain off. Pat dry. Place the zucchini and eggplant pieces in the oven. Broil for 8 minutes or until they are lightly browned. pat dry again.
- Beat the eggs. Stir in a little of the vegan cheese.
- Spread a little spaghetti sauce on the bottom of the crock pot. layer zucchini, summer squash, eggplant, egg mixture, bell peppers, onions, mushrooms and vegan cheese. Add a little spaghetti sauce. Repeat layers of veggies and vegan cheese. Top with the remainder of spaghetti sauce and vegan cheese.
- Cover the crock pot and cook on high for 2-3 hours or on low for 5-6 hours (or until the eggplant is tender. When the eggplant is tender, turn off the heat and let it stand to absorb the liquid.
- Scoop and serve!