A healthier alternative to a comfort food favorite, this Slow Cooker Vegetable Lasagna is healthy and convenient.
Author:The Wilderness Wife
Prep Time:30 mins
Cook Time:6 hours
Total Time:6 hours 30 mins
Yield:8 servings 1x
2 tbs. olive oil
1 small onion
5 small portabella mushroom caps, gills and stems removed, thinly sliced
1 small zucchini, halved lengthwise and thinly sliced
1/2 tsp. dried basil, if using fresh 2 tsp.
1/2 tsp. dried oregano, if using fresh 2 tsp.
1/2 tsp. salt
1/4 tsp. fresh ground pepper
4 garlic cloves, minced
low fat part skim ricotta cheese
1 c. grated parmesan
1 1/2 28 oz. cans diced tomatoes (drain most of the juice from diced tomatoes)
grated part skim mozzarella cheese
12–15 (apprx.) uncooked lasagna noodles
Spray the liner of a 6 quart slow cooker with cooking spray.
In a sauté pan or skillet, heat 2 tbs. of olive oil.
Saute onion, mushrooms, and zucchini for 5 minutes over medium heat.
Add garlic, salt, pepper, basil, and oregano and sauté for 2 more minutes.
Drain any liquid from the veggies and set aside.
Mix the egg and 1/2 c. parmesan into the ricotta, blending well. Set aside.
Spread 1 1/2 cups of diced tomatoes on the bottom of the slow cooker. This will help keep the noodles from sticking to the bottom of the slow cooker.
Arrange a layer of noodles on top of the tomatoes. You may have to break the noodles to get them to fit.
Spread one third of the ricotta mixture on top of the noodles.
On top of that layer, place a layer of one third of the sautéed vegetables.
The next layer is one third of the remaining diced tomatoes.
Sprinkle 1/3 of the mozzarella cheese on top of the tomatoes and then repeat layering process until you place the last layer of diced tomatoes.
Place cover on slow cooker and cook on High for 2-3 hours or Low for 4-5 hours.
Turn off slow cooker.
Mix remaining Parmesan and remaining Mozzarella together and sprinkle on top of lasagna. Replace lid and let sit for at least one hour to let the excess liquid get soaked into the noodles and the cheese to melt..