Slow Cooker Lasagna
This slow-cooker lasagna is a wonderful way to cook a hearty meal for a crowd with little time and effort. Just chop your veggies, then layer the raw ingredients into a crockpot and you are done. It pairs well with garlic bread and a green salad.
PREP TIME
15 minutes
COOK TIME
4 hours / 10 mins
Ingredients
1 large egg
1 15 to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
1/2 cup finely chopped Peri & Sons Farms yellow onion
10 medium mushrooms
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
1 15 to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
1/2 cup finely chopped Peri & Sons Farms yellow onion
10 medium mushrooms
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, onion, 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.
Combine crushed and diced tomatoes and their juice, onion, 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.
Looking for inspiration? Try these recipes:
Black Bean and Corn Salad
Roasted Red Pepper Soup
Grilled Chicken and Corn Salad with Easy Caesar Dressing
