Slow-Cooker Vegetarian Lasagna

EatingWell

Slow-Cooker Vegetarian Lasagna

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.

Slow-Cooker Vegetarian Lasagna

Serves 8.

Active time: 30 minutes

Total time: 2 hours on High or 4 hours on Low

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 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.

Nutrition

Per serving: 414 calories; 14 g fat ( 8 g sat , 4 g mono ); 63 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 28 g protein; 7 g fiber; 641 mg sodium; 829 mg potassium.

Nutrition bonus: Calcium and Vitamin A (56 percent daily value), Vitamin C (39 percent dv), Iron and Magnesium (26 percent dv), Zinc (25 percent dv), Potassium (24 percent dv), Folate (18 percent dv).

Carbohydrate servings: 3

Exchanges: 2 starch, 2 vegetable, 2 1/2 medium-fat meat

Vegetarian Pasta Recipe, Italian Cuisine

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Slow-Cooker Vegetarian Lasagna

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