Slow Cooker Vegetarian Lasagna Recipe

Slow Cooker Vegetarian Lasagna Recipe

Ingredients

  • 15 (12oz) whole-wheat lasagna noodles uncooked
  • 1 15 oz container fat free ricotta
  • 3 cups shredded reduced fat mozzarella
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large portobello mushroom caps thinly sliced
  • 1 small eggplant, quartered lengthwise and thinly sliced
  • 1/2 cup liquid egg substitute
  • 5 cloves garlic, minced
  • 1/4 cup fresh basil, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
  2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
  3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
  4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
  5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
  6. 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.
  7. 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.
  8. Set aside the remaining 1 cup mozzarella.
  9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
  10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post