Preparation time: 30 minutes
Cooking time: two hrs using crockpot
- one large egg
- 1 15- or 16- ounce package baby spinach, coarsely chopped
- three large or 4 small Portobello mushroom caps, gills removed, halved and thinly sliced
- one small zucchini, quartered lengthwise and thinly sliced
- 1 28- ounce can crush tomatoes
- 1 28- ounce can diced tomatoes
- three cloves garlic, minced
- Pinch of crushed red pepper (optional)
- fifteen whole-wheat lasagna noodles (about 12- ounces), uncooked
- three cups of shredded part-skim mozzarella, divided
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juices, garlic and crushed red pepper (optional) in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1½ cups of the tomato mixture in the slow cooker. Arrange five noodles over the sauce, overlapping them lightly and breaking into pieces to cover as much as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1½ cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
- Put the lid on the slow cooker and cook on high for two hrs or on low for four hrs. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for ten mins to melt the cheese.
- The dark gills found on the underside of the Portobello mushroom cap are edible, but you can turn a dish an unappealing grey colour. If you like, gently scrape the gills off with a spoon.
- For easy clean up, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food sticking to the bottom and sides of the slow cooker.