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

Steps

1. 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.
2. Meanwhile, stir together ricotta cheese, beaten egg, 1 c. mozzarella cheese, 2 T. Parmesan cheese, parsley and Italian seasoning; set aside.
3. 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.