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Vegetarian Crockpot Lasagna
Ingredients
  • 1 ½ pounds of baby bella mushrooms, roughly chopped
  • ½ teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 heaping cup of onions, finely diced
  • 2 large carrots, finely diced
  • 24 ounces jar of spaghetti sauce, divided
  • 15 ounce can of tomato sauce
  • 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed of excess moisture
  • 15 ounces of ricotta cheese (can sub for vegan ricotta cheese)
  • 1 teaspoon of Italian seasoning
  • 2 ½ cups of shredded mozzarella cheese, divided (sub for vegan shredded as desired or leave it out completely)
  • 8 to 10 lasagna noodles
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