Slow Cooker Vegetarian Lasagna
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)
Directions
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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.
Meanwhile, stir together ricotta cheese, egg, 1 c. mozzarella cheese, 2 T. Parmesan cheese, parsley, and Italian seasoning; set aside.
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.
Cover; cook on Low for 3 1/2 to 4 1/2 hours until lasagna noodles are tender.
Sprinkle with remaining 1/2 c. mozzarella cheese and 2 T. Parmesan cheese. Cover; allow cheese to melt for about 10 minutes.
Serve.
6 servings.