Slow-Cooker Vegetable Lasagna

Makes 8 servings

Recipe from Laura Walsh via Eating Well

Husband-Tested in Alice’s Kitchen

This is a meal you make when you’ve got a busy day ahead.  Just layer the ingredients in a slow cooker, turn it on, and 6 hours later, dinner is ready.  Serve this comfort food meatless lasagna with a crisp green salad.

Olive oil cooking spray

1 large red or yellow bell pepper, chopped

4 ounces cremini mushrooms, sliced or chopped (3-4 large)

2 cups packed baby spinach, coarsely chopped

1 (24 ounce) jar low-sodium red pasta sauce

1 (15 ounce) can no-sodium-added diced tomatoes, undrained

1 (15 ounce) carton part-skim ricotta cheese

¾ cup freshly grated Parmesan cheese, divided

8 ounces oven-ready whole-wheat lasagna noodles (about 9 total)

2 cups shredded part-skim mozzarella cheese

¼ cup chopped fresh basil (or 6 cubes Dorot Frozen Basil)

·      Coat a 6-quart slow cooker with olive oil cooking spray.

·      Combine bell pepper, mushrooms, and spinach in a medium bowl.

·      Combine pasta sauce, tomatoes, ricotta cheese, and ½ cup Parmesan cheese in a large bowl.

·      Spread 1 cup of the sauce mixture on the bottom of the slow cooker. 

·      Place 3 noodles over the sauce, breaking them as needed to fit in one layer. 

·      Spread another 1 cup sauce over the pasta noodles. 

·      Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. 

·      Sprinkle with ½ cup mozzarella cheese. 

·      Continue layering one-third of the vegetable mixture,1 cup sauce ½ cup mozzarella, and the remaining noodles. 

·      Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

·      Cover and cook on Low for 5 hours. 

·      Turn off and unplug the cooker.  Remove the lid.  Place a clean cloth towel over the slow cooker.  Place the lid back on the cooker over the towel.  (This will prevent condensation from building up on the underside of the lid during the 1 hour resting period.)

·      Let the lasagna stand, covered, for 1 hour.  (The resting period is important.  It will allow the lasagna to firm up a bit.  The lasagna will still be hot enough to serve.)

·      Serve topped with the remaining ¼ cup Parmesan and basil.

Nutritional Information:  According to my calculations, 1 of 8 servings = 397 calories; 4.2 grams fiber

Tip:  To save time, prep and mix the vegetables and store in the fridge overnight.  Mix all the sauce ingredients together and store in the fridge overnight.  Then in the morning, it will just be a matter of placing the layers in the slow-cooker and turning it on.