Downhillcats Italian vegetable lasagna

Ingredients for 4 servings:

• 400 g fresh Italian vegetables, e.g. zucchini, eggplant, peppers, beans, mushrooms, onions
• 2 tbsp oil
• salt and pepper
• 400 g cottage cheese
• 100 g Parmesan, freshly grated
• 1 garlic clove(s), squeezed
• 1 large egg(s)
• 1 tsp, leveled salt
• 1 tsp herbs, Italian
• 800 ml tomato sauce
• 200 g grated pizza cheese
• e.g. Lasagna sheet(s), without pre-cooking

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 45 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L crockpot (CP). First, chop the vegetables as finely as possible and sauté them in hot oil in a pan until almost cooked. Season lightly with salt and pepper. Then, in a bowl, mix the cottage cheese, Parmesan cheese, garlic clove, egg, salt, and seasonings thoroughly with a whisk. Pour the first half of the tomato sauce (400 ml) into the CP. Spread a layer of lasagna sheets on top, as evenly as possible. Add the first half of the vegetables and 1/3 of the pizza cheese. The next layer consists of lasagna sheets. Then spread the first half of the cottage cheese mixture on top, and then add more lasagna sheets. Then add the second half of the vegetables and 1/3 of the grated cheese. Next is a layer of lasagna sheets. Now add the second half of the cottage cheese mixture and a final layer of lasagna sheets. There should be 5 layers of lasagna in total. Press everything down a little. Finally, pour the second half of the tomato sauce over the lasagna sheets, ensuring they are completely covered. Sprinkle the remaining third of the cheese over the top and cover. Cook for 2 hours on high or 4 hours on medium. Let rest for about 5 minutes before serving. Tip: I initially drew the different layers on my own. I find this very helpful with this recipe.