Ingredients

The following ingredients have 4 Servings
  • 15 ounces ricotta cheese
  • 5 ounces baby spinach
  • 4 portobello mushrooms (caps only, gills removed)
  • 1 zucchini (thinly sliced)
  • 28 ounces crushed tomatoes
  • 28 ounces canned diced tomatoes (drained)
  • 3 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1 1/2 teaspoons Italian seasoning
  • 15 lasagna noodles
  • 3 cups mozzarella cheese (shredded)
  • salt and pepper
  • 1 pinch red pepper flakes

Instruction

  • Combine the ricotta, eggs, salt and pepper in a small bowl.
  • In another bowl combine the drained canned tomatoes, the crushed tomatoes, the garlic, tomato paste, salt, pepper, Italian seasoning and red pepper flakes.
  • Coat the slow cooker with cooking spray and spread about 1 1/2 cups of the tomato sauce on the bottom.
  • Arrange 5 noodles over the sauce, breaking them up to fit as needed.
  • Dollop on a half of the ricotta mixture and spread it out as best you can.
  • Layer half of the spinach, mushrooms and zucchini. Spread 1 1/2 cups of tomato sauce over that layer and top with 1 cup of the shredded cheese.
  • Repeat the layers with the noodles, ricotta, vegetables, sauce and cheese.
  • Finish with a final layer of noodles and sauce.
  • Cook on high for 2 hours or low for 4.
  • When the time is up, top with the remaining cup of cheese. Put the lid back on and let rest for 10 minutes to melt the cheese.