Makes: 8 servings
Active Time:
Total Time:
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
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.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Preparation
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.
Tips & Notes
Make Ahead Tip: Equipment: 6-quart (or larger) slow cookerTip: 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.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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