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.
Active Time: 30 minutes Total Time: 2 hours on High or 4 hours on Low Servings: 8
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
Directions 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.
Nutrition Calories: 414 | Total Fat: 14g | Cholesterol: 63mg