Slow-Cooker Vegetarian Lasagna
- 1 large egg
- 1 15-ounce container ricotta cheese
- 3 or 4 small portobello mushrooms caps, gills removed, halved and thinly sliced*
- 1 small zucchini, quartered lengthwise and thinly sliced
- 1 small eggplant, peeled, quartered lengthwise and thinly sliced
- 2 28-ounce can crushed or diced tomatoes (or 1 can tomatoes and 1 jar of your favorite sauce
- 3 cloves garlic, minced
- 1 Tbsp. pesto (optional)
- Pinch of crushed red pepper flakes (optional)
- 15 lasagna noodles, uncooked
- 3 cups shredded mozzarella cheese, divided
- Combine egg, ricotta, mushrooms, zucchini and eggplant in a large bowl.
- Combine tomatoes and their juice, garlic and crushed red pepper in a medium bowl.
- Generously coat a 6-quart slow cooker with cooking spray. Spread 1-1/2 cups of the tomato mixture into 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 the noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set remaining 1 cup mozzarella aside.
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours. When finished, turn off slow cooker and sprinkle the reserved mozzarella, cover and let stand for 10 minutes to melt the cheese.
*Gently scrape the gills off with a spoon.
~Adapted from Eating Well