Categories: Pasta, Slow-Cooker, Vegetarian

Ingredients

• 1 large egg
• 1/2 15- to 16-ounce container part-skim ricotta
• 3-ounce package baby spinach, coarsely chopped
• 1 large or 2 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
• 1/2 small zucchini, quartered lengthwise and thinly sliced
• 1 14-ounce can crushed tomatoes
• 1 14-ounce can diced tomatoes
• 2 cloves garlic, minced
• Pinch of crushed red pepper (optional)
• 7 whole-wheat lasagna noodles (about 12 ounces), uncooked
• 1 1/2 cups shredded part-skim mozzarella, divided

Directions

1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.

3. 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.

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.

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