Slow Cooker Vegetable Lasagna


Slow Cooker Vegetable Lasagna
  • 1 large egg
  • 1 15 oz container part skim ricotta cheese
  • 1 5 oz package fresh baby spinach, coarsely chopped
  • 1 cup mushrooms, thinly sliced
  • 1 medium zucchini, shredded or thinly sliced
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 3 cloves garlic, minced
  • pinch of crushed red pepper
  • 1 package whole wheat lasagna noodles, uncooked (or can substitute brown rice lasagna noodles or zucchini strips for whole wheat noodles)
  • 1½ cups part skim mozzarella cheese, divided
  • ½ cup shredded fresh parmesan cheese
  1. Combine egg, ricotta, spinach, mushrooms, and zucchini in large bowl and set aside.
  2. Combine crushed and diced tomatoes, garlic, and crushed red pepper in a medium bowl.
  3. Coat a 6 quart or larger slow cooker with olive oil. Spread 1-½ cups of the tomato mixture in the slow cooker. Arrange a single layer of uncooked noodles over the sauce, breaking into pieces to cover as much sauce as possible.
  4. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down.
  5. Spoon on 1-½ cups sauce and sprinkle with ¾ cup mozzarella.
  6. Repeat the layering one more time, starting with noodles.
  7. Top with the third layer of noodles. Evenly spread the remaining sauce over the noodles, covering all noodles.
  8. Set aside the ½ cup Parmesan in the refrigerator.
  9. Put the lid on the slow cooker and cook on high for 2 hours or on low for 4 hours.
  10. Turn off the slow cooker, sprinkle the shredded parmesan over the lasagna, cover, and let stand for 10 minutes until cheese is melted.