Adapted from Make it Fast, Cook it Slow. There are many wonderful crockpot recipes to be found on the author's website, A Year of Slow Cooking. It's a terrific resource! (And if you read the blog and note how very often she mentions that her kids wouldn't eat this or that, you can be patting yourselves on the backs for not caving to the picky-ness. Your kids will try just about anything. They don't necessarily like it all (though they like most!) but they try it and without a fuss! Something to be proud of.) :)
Ingredients:
jar of spaghetti sauce
good-sized eggplant OR 6 small zucchini, cut into thinnish slices lengthwise
500 mL cottage cheese
a generous heap of grated mozarella
2 cups of assorted vegetables -- whatever you have on hand -- chopped into smallish dice, if it will stay firm in the cooking
Method:
Pour spaghetti sauce into the bottom of a 6-litre slow cooker, enough to thinly cover the bottom.
Put a layer of eggplant or zucchini slices on top
Cover with layer of cottage cheese
Then layer of vegetables
Then layer of mozarella
Continue layering in that order (sauce, eggplant, cottage cheese, veggies, mozarella) until you've used up all your vegetables. (But pace yourself so you get at least two layers. Three or four is better.) Top with spaghetti sauce, and finally a generous sprinkling of mozarella.
Cook on low for 5 - 8 hours. Serve with a sprinkling of Parmesan. (Salad and garlic bread rounds out the meal nicely.)
Very yummy!
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