Slow Cooker Vegetarian Lasagna

Time = 20 min prep + 2-4 hours cooking
Servings = 6-8 servings
From = EatingWell

Ingredients

• 1 large egg
• 1 (15 oz) container part-skim ricotta
• 1 (15 oz) package baby spinach, rough chop
• 3 large portobello mushroom caps, remove gills and thin sliced
• 1 small zucchini, quartered lengthwise and thin sliced
• 1 (28 oz) can crushed tomatoes, including liquid
• 1 (28 oz) can diced tomatoes, including liquid
• 3 cloves garlic, minced
• 15 whole-wheat lasagna noodles, uncooked
• 3 cups part-skim mozzarella, shredded and divided
• red pepper flakes, to your taste
• salt and pepper, to your taste
• 6 qt slow cooker

Directions

1. Combine egg, ricotta, spinach, mushroom, and zucchini in a large bowl

2. In a separate large bowl, combine crushed and diced tomatoes and their juice, glaric, and crushed red pepper.

3. Coat bottom of slow cooker with cooking spray. Add 1.5 cups of tomato mixture into the bottom. Then add 5 noodles over the sauce, overlapping them slightly and breaking into pieces if needed to cover as much of the sauce as possible.

4. Spread half of the ricotta mixture over the noodles and pat down firmly.

5. Then spoon on 1.5 cups of sauce and sprinkle with 1 cup mozzarella cheese.

6. Repeat the layering 1 more time, beginning with the noodles.

7. Top with a 3rd layer of noodles. Evenly spread remaining tomato sauce over the noodles. Reserve reamining mozzarella in the refrigerator.

8. Cook on HIGH for 2 hours or LOW for 4 hours. Once cooking is complete, turn the slow cooker off (or on the KEEP WARM setting) and sprinkle remaining cheese on top. Let stand for 5-10 minutes until cheese melts.