Description

This slow cooker lasagna is much easier to prepare than a typical lasagna recipe. You'll be surprised at how good it is. It's the perfect comfort food on those busy days when there is little time to cook. Add a little shredded carrots or other veggies, if

Ingredients

• 1 t. olive oil
• 1 medium onion, diced
• 16 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 1 c. fresh spinach, chopped
• 24 oz. pasta sauce
• 1/2 c. water
• 1/2 t. salt
• 15 oz. ricotta cheese
• 1 large egg
• 1 1/2 c. part-skim mozzarella cheese shredded, divided
• 1/4 c. Parmesan cheese, shredded and divided
• 1 t. dried parsley
• 1 t. Italian seasoning
• 4 oz. lasagna noodles (whole grain) (about 4-5 noodles)

Steps

1. Heat olive oil in a very large skillet or 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 in pasta sauce, water and salt. Bring to a boil; reduce heat to a simmer; simmer for 5 minutes, stirring occasionally.
2. Meanwhile, stir together ricotta cheese, egg, 1 c. mozzarella cheese, 2 T. Parmesan cheese, parsley, and Italian seasoning; set aside.
3. Spray a slow cooker base with non-stick spray or use a slow cooker liner for easy clean up. Spoon about 1/3 of the veggie-sauce mixture into slow cooker; top with 2 lasagna noodles, breaking them a bit to get them to fit. Spoon 1/2 of the ricotta mixture on top of lasagna noodles. Spoon another 1/3 of veggie-sauce mixture over ricotta cheese; top with 2 more lasagna noodles; top with remaining 1/2 of ricotta mixture. Pour remaining sauce over ricotta cheese.