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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large egg |
16 ounce(s) ricotta cheese |
5 ounce(s) baby spinach coarsely chopped |
3 small portobello mushroom caps halved and thinly sliced |
1 small zucchini quartered lengthwise and thinly sliced |
28 ounce(s) can crushed tomatoes |
28 ounce(s) can diced tomatoes |
3 clove(s) garlic |
1 pinch crushed red pepper |
15 lasagna noodles |
3 cup(s) shredded mozzarella cheese |
Directions:
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 in a medium bowl.
3. generously coat slow cooker with cooking spray. spread 1 1/2 cups of tomato mixture in the slow cooker. arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much sauce as possible. spread half ricotta/vegetable mixture over noodles and 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. set aside remaining cheese in the refrigerator.
4. close lid on slow cooker and cook on high for 2 hours or low on 4 hours. turn off the slow cooker, sprinkler remaining cheese and let stand for 10 minutes to melt cheese.
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