As a vegetarian for over 20 years, I was until recently still under the misconception that Slow Cookers were mainly for cooking large slabs of meat, chicken…and not for many kinds of vegetable and vegetarian recipes. How wrong I was!
And how far the slow-cooker has come since my first try at using this wonderful small appliance, many years ago. I was just married (for the first time) ;)and we had received a CrockPot (the first popular brand name of slow-cookers) as a wedding gift. At the time, I was still eating beef, pork, poultry… and sharing life with a husband who insisted on lots of meat and potato suppers!
How times change…and in this case for the better. 🙂
Suffice to say for now, this cookbook is a winner and a wonderful way to introduce yourself to slow-cooking or to add to your recipe repertoire if you are already ♥ your slow cooker!
I’m sharing one of my fav recipes: Sweet Potato Lasagna from this cookbook on page 2 of this post.
It is simply delicious and so easy to make!
As with most recipes, I did a bit of personal “tweaking”:
-I used 9 oven-ready lasagna noodles instead of the 12 suggested and found it to be just right for the 6 quart slow cooker that I use.
-I added 2 T. instead of 1 T. of the Italian seasoning blend (and that I mixed myself: basil, oregano,thyme and I added a dash of nutmeg too).
– I used grated Asiago cheese not Parmesan as I had some on hand.
**All minor changes and not required. Just my own preferences.
This lasagna is very filling and looks great too, it’s so colorful. Would make a wonderful Fall dinner choice, with sweet potatoes at their peak right now and so reasonably priced too. Try to buy organic if at all possible, so much tastier I think and better healthwise too.
I guarantee, you’ll be making this one more than once!
See complete recipe on page 2. Enjoy. 🙂