Slow-Cooker Vegetarian Lasagna Recipe

Name: Slow-Cooker Vegetarian Lasagna Recipe
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

"Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad...."

INGREDIENTS

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1 large egg

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1 15- to 16-ounce container part-skim ricotta

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1 5-ounce package baby spinach, coarsely chopped

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3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced

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1 small zucchini, quartered lengthwise and thinly sliced

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1 28-ounce can crushed tomatoes

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1 28-ounce can diced tomatoes

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3 cloves garlic, minced

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Pinch of crushed red pepper (optional)

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15 whole-wheat lasagna noodles (about 12 ounces), uncooked

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3 cups shredded part-skim mozzarella, divided

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