Sprinlke eggplant w/ salt & pepper. Let sit min. Rinse, pat dry. brush w/ 1 tbsp oil. Brown on both sides in pan over med heat. Set aside. Heat remaining oil and butter in same pan and coo and stir mushrooms & onion until soft. Stir in pasta sauce,basil,oregano. Set aside. Combine ricotta,monterey jack and 1/2 cup parmesan cheeses in med. bowl. Set aside. Spread 1/3 sauce mix in bottom of cooker. Layer w/ 1/3 of noodles, 1/2 the eggplant., 1/2 the cheeses. Repeat layers once. For last layer, remaining lasagna noodles,zucchini,remaining sauce and top w/ rest of parmesan cheese. Cover. cook on low for 6 hrs. Let sit minutes before serving.
This is one of the best meatless lasagnas I've tried. Start it in the late morning and it'll be done by early evening.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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