Slow Cooker Vegetarian Lasagna
Recipes Italian Main Dish Pasta Slow Cooker Vegetarian
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.