Slow-Cooker Vegetarian Lasagna

eatingwell.com

Peter's Mama

1 large egg

1 15- to 16-ounce container part-skim ricotta

1 5-ounce package baby spinach, coarsely chopped

3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced

1 small zucchini, quartered lengthwise and thinly sliced

1 28-ounce can crushed tomatoes

1 28-ounce can diced tomatoes

3 cloves garlic, minced

Pinch of crushed red pepper (optional)

15 whole-wheat lasagna noodles (about 12 ounces), uncooked

3 cups shredded part-skim mozzarella, divided

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer