This is a great recipe for Meatless Monday and bonus... it goes in the crockpot! Of course if you wanted to add some cooked ground beef or turkey you could. I have to say not having to pre-cook the lasagna noodles is a big win for a lasagna recipe in my book - they are perfectly cooked in the slow cooker. Although there was still some prep work involved for this recipe at least it didn't involve waiting for water to boil.
One serving is missing in the photo because Eric was a little over-eager to have some lasagna before I could take a photo.
Crock Pot Vegetable Lasagna
Serves 5, Kraft
1 Tbsp olive oil
8oz sliced fresh mushrooms
2 red peppers, chopped
6oz package baby spinach leaves
15oz tomato sauce
15oz part skim ricotta cheese
8oz shredded Italian Five Cheese
1/4 cup grated fresh parmesan
6 whole wheat lasagna noodles, uncooked
Heat oil in large skillet on medium. Add mushrooms and peppers and cook for 3 minutes. Remove from heat and add spinach. Stir until wilted. Add tomato sauce.
In small bowl, mix egg, ricotta, 1 1/2 cups of shredded cheese and 2 Tbsp fresh parmesan.
Spoon 1 1/2 cups of sauce mixture into bottom of crock pot. Top with half the noodles broken to fit and half the ricotta mixture. Cover with 2 cups sauce mixture. Top with remaining noodles, remaining ricotta mixture and the rest of the sauce. Cover with lid.
Cook on low for 4-5 hours or high for 2-3 hours. Sprinkle with remaining cheeses and leave covered for 10 minutes. Serve and enjoy.
Here are some shots of the cooking and assembly. I love how colorful it is with the tomato sauce/red peppers and green spinach.
We had our lasagna with a big salad and it was delicious!