Recipes
Slow Cooker Vegetarian Lasagna
- Noodles
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.
Ingredients
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1 large egg
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1 15- to 16-ounce container part-skim ricotta
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1 5-ounce package baby spinach, coarsely chopped
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3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
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1 small zucchini, quartered lengthwise and thinly sliced
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1 28-ounce can crushed tomatoes
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1 28-ounce can diced tomatoes
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3 cloves garlic, minced
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Pinch of crushed red pepper (optional)
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15 whole-wheat lasagna noodles (about 12 ounces), uncooked
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3 cups shredded part-skim mozzarella, divided
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