Slow-Cooker Vegetarian Lasagna

INGREDIENTS

• 1 large egg
• 1 15- to 16-ounce container part-skim ricotta
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
• 1 small zucchini, quartered lengthwise and thinly sliced
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 3 cloves garlic, minced
• Pinch of crushed red pepper (optional)
• 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
• 3 cups shredded part-skim mozzarella, divided

 

 

PREPARATION

1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

TIPS & NOTES

• Make Ahead Tip: Equipment: 6-quart (or larger) slow cooker

• Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.

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Slow-Cooker Vegetarian Lasagna