VEGGIE CROCK POT LASAGNA
Ingredients 8 servings - Recipe adapted from Eating Well.
- 1 large cage-free egg
- 1 15- to 16-ounce container part-skim ricotta or organic low fat cottage cheese
- 1 5-ounce package organic baby spinach, coarsely chopped
- 3 large or 4 small organic Portobello mushroom caps, gills removed, halved and thinly sliced
- 1 small organic zucchini, thinly sliced
- 1 28-ounce can, organic crushed tomatoes - Drain slightly and reserve liquid
- 1 28-ounce can, organic diced fire roasted tomatoes
- 3 cloves garlic, minced
- 1 tbs dried basil
- 1 teaspoon salt
- 2 teaspoons dried oregano - divided
- Pinch of crushed red pepper (optional)
- 15 whole-wheat lasagna noodles (about 12 ounces), uncooked or Substitute GF noodles.
- 1.5 cups shredded part-skim mozzarella, divided
- Additional salt and pepper to taste
- 3 tablespoons of parmesan or mozzarella if desired.
- Combine egg, ricotta, spinach, mushrooms, 1 teaspoon oregano, 1 tablespoon of basil, in a large bowl.
- Combine crushed and diced tomatoes, garlic, crushed red pepper, remaining oregano, fresh black pepper in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with olive oil. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Divide Noodles package into three even batches. Layer one batch of 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 1/2 cup mozzarella. Layer all the sliced zucchini on top of the 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.
- Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Since every noodle is different, at 1.5 hours, check to see if crockpot needs additional moisture. Add reserved liquid from tomatoes as needed. Lasagna is done when you can insert a knife in the middle and the noodles are soft. Turn off the slow cooker, if desired sprinkle parmesan on the lasagna, cover and let stand for 10 minutes to melt the cheese and to set.
- If not serving right away, cool to temperature and refrigerate any leftovers. Flavors blend well if made day ahead - or for leftovers.