Directions
1
Combine chopped grilled veggies, chopped tomatoes and Italian seasoning in a large bowl; set aside
2
In a second bowl, combine the ricotta and Parmesan with 2 cups of the shredded mozzarella
3
Line the crock of a slow cooker with Berkley Jensen® Aluminum Foil (optional)
4
Spoon in approximately one-quarter of the vegetable mixture, spreading evenly over the bottom of the crock
5
Layer 4 lasagna noodles over the mixture, breaking as necessary to fit
6
Spread half of cheese mixture over noodles
7
Fill cooker, alternating layers in this order: one-quarter veggie mixture, 4 noodles, remaining cheese mixture, one-quarter veggie mixture, 4 noodles, remaining veggie mixture
8
Cover and cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH) until the noodles are al dente and the center of the casserole is hot and bubbly
9
Sprinkle remaining 1 cup of mozzarella over the top of the hot casserole; set casserole aside 15 minutes to set
10
Serve hot with a green salad and garlic bread
