Slow-Cooker Vegetarian Lasagna PT120M https://img5.cooker-king.com/201907/2019/1111/e9/9/393204/300x200x90.jpg 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. 8 servings Ingredients: 3 cups shredded part-skim mozzarella, divided 15 whole-wheat lasagna noodles (about 12 ounces), uncooked Pinch of crushed red pepper (optional) 3 cloves garlic, minced 1 28-ounce can diced tomatoes 1 28-ounce can crushed tomatoes 1 small zucchini, quartered lengthwise and thinly sliced 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced 1 5-ounce package baby spinach, coarsely chopped 1 15- to 16-ounce container part-skim ricotta 1 large egg

    Slow-Cooker Vegetarian Lasagna

    4.5

    ( By Ellie )

    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.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 413 Kcal
    • Prep Time 30 Mins
    • Cook Time 90 Mins
    • Total Time 120 Mins
    02 Ingredients
      • 3 cups shredded part-skim mozzarella, divided
      • 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
      • Pinch of crushed red pepper (optional)
      • 3 cloves garlic, minced
      • 1 28-ounce can diced tomatoes
      • 1 28-ounce can crushed tomatoes
      • 1 small zucchini, quartered lengthwise and thinly sliced
      • 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
      • 1 5-ounce package baby spinach, coarsely chopped
      • 1 15- to 16-ounce container part-skim ricotta
      • 1 large egg
    03 Method
    • Step 1
      Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
    • Step 2
      Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
    • Step 3
      Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1½ 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 1½ 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.
    • Step 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.
    04 Author
    Ellie Ellie
    1078 Recipes

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