Meatless Slow Cooker Lasagna
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
Directions
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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.
Lasagna:
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.
Add about 2 large handfuls of spinach (about 3 c.); press down.
Spoon about half of the cheese blend on top; press and spread with a spatula or wooden spoon, or use a pastry bag or plastic zip lock bag with a corner cut off to spread it across the spinach.
Add another layer of uncooked lasagna noodles, breaking pieces to fit to create a single layer.
Add about 1 c. of the tomato sauce.
Add the mashed beans as a layer, then repeat the spinach, followed by the cheese blend.
Add a layer of uncooked noodles and then about 1 c. of the tomato sauce.
Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.
Top with the shredded Mozzarella; sprinkle with dried oregano.
Cook on the High 2½ hours or on Low 4 hours.
Remove lid, let sit 15-20 minutes.
Serve.
8 servings.