Slow-Cooker Vegetarian Lasagna
2016-12-27 10:31:59
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
Instructions
- • Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- • Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- • 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.
- • 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.
- 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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