Easy Homemade Lasagna in VitaClay Instant Crock Pot Cooker
Save your oven to keep your house cool in summer! Try this best ever clay pot lasagna, paleo, low carb, keto, tasty vegetarian with marinara sauce meat or no meat, noodles or no noodles for keto, loaded with garden fresh vegetables (eggplant, organic mushrooms, bell peppers, chickpeas). Satisfying and delish! Yum!
Ingredients
1 large eggplant- sliced lengthwise 3/4-inch thick (about 8 slices)
3 1/2 tablespoons extra virgin olive oil - divided
1 ½ teaspoons kosher salt - divided
½ teaspoon black pepper - divided
1 cup sliced cremini (baby bella) mushrooms
1 red bell pepper, sliced
1 green pepper, sliced
3 cloves garlic - minced
1/2 teaspoon dried oregano
3 cups marinara sauce
1 lb. grass-fed ground beef (optional)
4-8 oz. lasagna noodles
2 cups ricotta cheese
1/2 cup grated Parmesan - divided
1 large egg (optional)
1 cup shredded part-skim mozzarella cheese - or a blend of mozzarella and provolone
2 tablespoons chopped fresh basil - thyme, or parsley
Directions
Sprinkle salt on sliced eggplant and let it sit for 30 minutes
(optional or use less noodle to keep it low carb) place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
Meanwhile, in a large skillet heat the 1/2 tablespoon oil over medium heat. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes.
If you go vegetarian, skip this -(add ground beef and stir until meat is slightly browned.) Add the marinara pasta sauce and stir to combine.
Sauté green pepper and red pepper with olive oil in a sauce pan until peppers become soft. Remove from the pan. Add the sliced mushrooms and oil and Sauté until the mushrooms are soft, about 7 minutes.
In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined.
Add a 1/2 cup water to the bottom of your clay pot. Spoon half of the marinara (meat or no meat) sauce on the bottom of your clay pot and spread it into an even layer. Lay 4 eggplant slices then mushroom slices by all of the ricotta mixture. Cut the noodle in half length. Place noodles on top. Layer on another 4 slices of eggplant then pepper slices on top followed and finish with the remaining marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan.
Set on stew to cook for 30-40 minutes or until the lasagna is hot and bubbly.
(Optional) bake for an additional 5-10 minutes so that the cheese on top becomes a delicious golden brown. After removing from the oven, sprinkle with fresh herbs and let it sit for 10 minutes.
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