Slow Cooker Vegetarian Lasagna
Description
Everyone needs recipes that are easy to prepare for the busy lives most people lead. This lasagna fits the bill and is delicious too.
Ingredients
1 t. olive oil
1 medium onion, diced
16 oz. mushrooms sliced
2 cloves garlic, minced
1 c. fresh spinach, chopped
24 oz. spaghetti sauce
1/2 c. water
1/2 t. salt
15 oz. ricotta cheese
1 large egg, beaten
1 1/2 c. part-skim mozzarella cheese, shredded, divided
1/4 c. Parmesan cheese, shredded, divided
1 t. dried parsley
1 t. Italian seasoning
4 oz. lasagna noodles whole grain (about 4-5 noodles)
non-stick cooking spray
Directions
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Heat oil in a large skillet/Dutch oven over medium-high heat. Add onions and mushrooms; sauté for about 7 minutes, until mushrooms release their juices. Add garlic and spinach; stir for 30 seconds. Add spaghetti sauce, water and salt. Bring to a boil; reduce heat to a simmer; simmer for 5 minutes, stirring occasionally.
Meanwhile, stir together ricotta cheese, beaten egg, 1 c. mozzarella cheese, 2 T. Parmesan cheese, parsley and Italian seasoning; set aside.
Spray slow cooker base with non-stick cooking spray. Spoon about 1/3 of the veggie/sauce mixture into slow cooker; top with 2 lasagna noodles, broken to fit if needed to fit better. Spoon 1/2 of the ricotta mixture on top of lasagna noodles. Add 1/3 of veggie/sauce mixture over ricotta cheese; top with 2 lasagna noodles; add remaining 1/2 of ricotta mixture. Pour remaining sauce over ricotta cheese.
Cover; cook on Low for 3 1/2 to 4 1/2 hours until lasagna noodles are tender. *
When removing the lid from the slow-cooker, don't let any condensation get into the lasagna!
Sprinkle on remaining 1/2 c. mozzarella and 2 T. Parmesan cheeses. Cover; let cheese melt for about 10 minutes.
6 servings.
* Tip: Turn slow cooker to Warm setting after 4 hours of cooking, so that it doesn't dry out.