Slow Cooker Vegetarian Lasagna
Easy · 11 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 large egg
- 1 15-16 oz. container part-skim ricotta
- 1 5 oz. package baby spinach, coarsely chopped
- 3 large or 4 small portabello mushroom caps, gills removed, halved and thinly sliced
- 1 small zucchini, quartered lengthwise and thinly sliced
- 1 28 oz. can crushed tomatoes
- 1 28 oz. can diced tomatoes
- 3 cloves garlic, minced
- Pinch of crushed red pepper (optional)
- 15 whole-wheat lasagna noodles (about 12 oz.), uncooked
- 3 c shredded part-skim mozzarella, divided
Instructions
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- Generously coat a 6 qt. or larger slow cooker with cooking spray. Spread 1 1/2 c. of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 c. sauce and sprinkle with 1 c. mozzarella. Repeat the layering one more time, starting with the noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 c. mozzarella in the refrigerator.
- Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Tags: pepperplate-import