Slow Cooker Vegetarian Lasagna

Craving lasagna? Let your slow cooker do all the work! In this original recipe, all you have to do is chop the vegetables and then add the ingredients (raw) to the pan.
Ingredients

1 large egg
1 15-16 ounce container ricotta
1 5-ounce package baby spinach, chopped
3 large or 4 small Portobello mushroom caps, gills removed (see tip), halved and thinly sliced
1 small zucchini, 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 grain lasagna noodles (about 12 ounces), uncooked
3 cups shredded low-fat mozzarella, divided.

TIP: The dark gills located on the underside of the portobello mushroom cap are edible, but can give the dish an unattractive gray color. If desired, gently scrape the gills with a spoon.
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 large slow cooker with cooking spray. Place 1 1/2 cups of tomato mixture in slow cooker. Arrange 5 noodles on top of the sauce, overlapping them lightly and breaking them into pieces to cover as much of the sauce as possible. Spoon half of the vegetable-ricotta mixture over the noodles and press down firmly, then spoon over 1 1/2 cups of the sauce and sprinkle with 1 cup of the mozzarella. Repeat the installation again, starting with the noodles. Place a third layer of noodles on top. Spread the remaining tomato sauce evenly over the noodles. Set aside the remaining 1 cup of mozzarella in the refrigerator.

4. Cover the slow cooker and cook on High for 2 hours or Low for 4 hours. Turn off the slow cooker, sprinkle the remaining mozzarella over the lasagna, cover and let sit for 10 minutes to melt the cheese.

ACTIVE: 30 minutes
TOTAL: 2-4 hours
EQUIPMENT: 6-quart (or large) slow cooker
Nutrition information

8 SERVINGS

Calories 414, fat 14g (saturated 8g), cholesterol 63mg, carbohydrates 48g, sugars 9g (0g added), protein 28g, fiber 7g, sodium 641mg, potassium 829mg.