I love Italian tasting dishes. Potato Lazagne is one of my new faves, which not many could turn up their noses.
1 28 oz. can tomato puree
1 c. pureed, cooked white beans
1/4 c. water
1 onion, pureed
2 stalks celery, pureed
3 cloves garlic, pressed
1 t. paprika
2 t. Italian dried herbs
1/4 t. red pepper flakes
salt and pepper to taste
4-6 large yellow or red potatoes, sliced (doesn't work with russets)
8 oz. mushrooms mixture crimini and shitaki, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz. water-packed artichoke hearts, chopped
small can sliced black olives
1 bunch dinosaur kale, ribbon sliced
Mix first 8 ingredients together to make sauce. Place half of the potatoes in the bottom of the crockpot. Layer mushrooms, bell pepper, tomato, artichokes, olives, and kale over the potatoes. Cover with half of the sauce. Layer on the remaining potatoes and finish with the sauce. Cover and cook on low for 6-8 hours.
Ohhhhh, I just noticed that this can be made into a pantry diving/emergency thriving dish by using dehydrated kale, celery, onion, and garlic, canned potatoes, mushrooms, and roasted red peppers. Then all that would be needed is to heat it up over a butane stove or in a sun oven. Gonna try this one.
