Slow Cooker Vegetable Lasagna
15Prep Time Minutes
315Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 container (8 oz each) part-skim ricotta cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1 pkg (8 oz each) fresh sliced mushrooms
1 pkg (6 oz each) baby spinach leaves
2 cups shredded part-skim mozzarella cheese, divided
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||5 g||25%|
|Dietary Fiber||4 g||16%|
|Vitamin C||17 mg||28%|
|Vitamin A||3251 iu||65%|
Spray inside of 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in medium bowl; set aside. Combine ricotta, salt and pepper in small bowl; set aside.
Spread 3/4 cup tomato mixture over bottom of slow cooker. Layer 3 lasagna noodles over tomato mixture, breaking noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles, breaking to fit. Spoon remaining tomato mixture over noodles.
Cover; cook on LOW 5 to 6 hours or until noodles are tender. Sprinkle with remaining 1 cup mozzarella cheese. Cover; let stand 5 minutes or until cheese melts.
Ingredients will fill slow cooker to the top, however, as the lasagna cooks the fresh vegetables shrink down.