Description

This slow cooker lasagna may not have meat, but it has plenty of protein from the Great White Northern beans. It is great tasting the first day but even better as leftovers. Serve with a side salad and garlic bread.

Ingredients

• Sauce:
• 56 oz. canned diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
• 4 cloves garlic, finely chopped (or 2 T. bottled minced garlic)
• 1 T. dried oregano, plus more for garnish
• 2 t. dried thyme
• 3/4 t. sea salt
• 3/4 t. + 1/2 t. freshly ground black pepper
• Cheese mixture:
• 1 c. part-skim ricotta cheese
• 1/3 c. Parmesan cheese, grated
• 1/8 c. fresh parsley, chopped or 1 T. dried parsley
• 10 sheets uncooked lasagna noodles (for about 4 layers)
• 10 oz. bag baby spinach (or frozen spinach)
• 1 1/2 c. sliced mushrooms (12 - 15 button mushrooms)
• 14.5 oz. can low-sodium Great White Northern Beans, rinsed, drained and mashed slightly (or 2 c. cooked white beans)
• 3/4 c. part-skim Mozzarella cheese, shredded

Steps

1. Butter the crock of your slow cooker or line it with a slow cooker liner that has been sprayed with non-stick cooking spray for easier clean up.
2. Lasagna:
3. Spoon about an 8 oz. layer of tomato sauce into the bottom of the slow cooker. Add a single layer of uncooked lasagna noodles, if necessary breaking into pieces to fit the shape of the slow cooker.