Slow Cooker Veggie Lasagna

Hello again, Happy Holidays! I’m sure you’re busy like me with a multitude of activities with family, friends, work, kids, school, shopping, wrapping…the list is endless, right? Your slow cooker and I are here to help! For those busy days when there’s little time to cook; here’s a healthy, really delicious recipe that you can quickly assemble, then put your slow cooker to work while you’re out and about. You’ll come home to a mouthwateringly, satisfying dinner that will be on the table within minutes!

Slow Cooker Veggie Lasagna with Portobello Mushrooms and Zucchini



Ingredients:
5 oz package baby spinach
15-16 oz part-skim ricotta
1 large egg
1 small zucchini, chopped
3 large Portobello mushroom caps, chopped (Carefully scrape the underside of the mushrooms with a spoon to remove the gills before chopping)
1 – 28 oz can diced tomatoes, slightly drained (San Marzano is preferred)
1 – 28 oz can crushed tomatoes (San Marzano is preferred)
4 cloves of garlic, minced
¼ teaspoon crushed red pepper (or desired amount)
1 teaspoon oregano
½ teaspoon basil
Salt and pepper to taste
12 ounce box of whole wheat lasagna noodles, uncooked
3 ½ cups shredded part skim mozzarella, divided

Directions:
Combine spinach, ricotta, egg, mushrooms and zucchini in a large bowl.
Combine diced and crushed tomatoes, garlic, crushed red pepper and all seasonings in a medium bowl.
Generously coat the interior of 6 qt slow cooker with cooking spray.
Spread 1 ½ cups of the tomato mixture in the slow cooker.
Arrange 4-5 lasagna noodles over the sauce, overlapping slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the veggie ricotta mixture over the noodles and pat down.
Spoon on 1 ½ cups of sauce and sprinkle with 1 cup of mozzarella.
Repeat the layering again, starting with noodles.
Top with a 3rd layer of noodles.
Evenly spread the remaining sauce over the noodles.
Set aside remaining mozzarella in the refrigerator.
Place the lid on the slow cooker and cook on low for 4 hours, or high for 2 hours.
Turn off slow cooker, sprinkle the reserved mozzarella over the lasagna, cover and let stand for 10-15 minutes to melt the cheese.

Have a bountifully blessed, happy holiday season!!

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Slow Cooker Veggie Lasagna

Ingredients

• 5 oz package baby spinach
• 15-16 oz part-skim ricotta
• 1 large egg
• 1 small zucchini, chopped
• 3 large Portobello mushroom caps, chopped (Carefully scrape the underside of the mushrooms with a spoon to remove the gills before chopping)
• 28 oz can diced tomatoes, slightly drained (San Marzano is preferred)
• 28 oz can crushed tomatoes (San Marzano is preferred)
• 4 cloves of garlic, minced
• ¼ teaspoon crushed red pepper (or desired amount)
• 1 teaspoon oregano
• ½ teaspoon basil
• Salt and pepper to taste
• 12 ounce box of whole wheat lasagna noodles, uncooked
• 3 ½ cups shredded part skim mozzarella, divided

Instructions

1. Combine spinach, ricotta, egg, mushrooms and zucchini in a large bowl.
2. Combine diced and crushed tomatoes, garlic, crushed red pepper and all seasonings in a medium bowl.
3. Generously coat the interior of 6 qt slow cooker with cooking spray.
4. Spread 1 ½ cups of the tomato mixture in the slow cooker.
5. Arrange 4-5 lasagna noodles over the sauce, overlapping slightly and breaking into pieces to cover as much of the sauce as possible.
6. Spread half of the veggie ricotta mixture over the noodles and pat down.
7. Spoon on 1 ½ cups of sauce and sprinkle with 1 cup of mozzarella.
8. Repeat the layering again, starting with noodles.
9. Top with a 3rd layer of noodles.
10. Evenly spread the remaining sauce over the noodles.
11. Set aside remaining mozzarella in the refrigerator.
12. Place the lid on the slow cooker and cook on low for 4 hours, or high for 2 hours.
13. Turn off slow cooker, sprinkle the reserved mozzarella over the lasagna, cover and let stand for 10-15 minutes to melt the cheese.

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