Ingredients
4 small zucchini squash, chopped
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 cup fresh parsley
4 cups peeled, cubed, and cooked potatoes
28 ounces tomato puree
15 ounces tomato sauce
salt and pepper to taste
Italian seasonings to taste
12 ounces UNCOOKED mini-lasagna noodles
1 1/2 cup shredded mozzarella cheese
Preparation
Saute squash, onion, garlic, and bell pepper for a few minutes until heated. Stir in potatoes and parsley. Add salt and pepper to taste. Grease a crockpot and place half of the squash mixture in the bottom. Add half of the pasta, then half of the cheese. Repeat layers. Combine tomato puree and sauce. Mix in seasoning to taste. Pour sauce over all in crockpot; do not stir. Cover; cook on high for 1 hour then reduce heat to low for 6 hours. You can also just cook this on low for 8 hours.
