Slow Cooker Spinach Ricotta Lasagna

• Vegetarian

• Produce

  • 5 oz Baby spinach, fresh
  • 2 tsp Basil, dried
  • 8 oz Crimini mushrooms
  • 6 cloves Garlic
  • 1 Onion, small
  • 2 tsp Oregano, dried
  • 1 28 ounce can Tomatoes
  • 1 14.5 ounce can Tomatoes, petite

• Condiments

  • 8 oz Tomato sauce

• Pasta & Grains

  • 10 Lasagna noodles, Whole Wheat

• Baking & Spices

  • 1/8 tsp Black pepper
  • 2 tsp Italian seasoning
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 3/4 cups Mozzarella cheese, grated part-skim
  • 1 1/3 cups Ricotta cheese, part skim

Found on kristineskitchenblog.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 8 ounces crimini mushrooms, chopped
• 28 ounce can crushed tomatoes*
• 14.5 ounce can petite diced tomatoes
• 8 ounces tomato sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 10 whole wheat lasagna noodles (uncooked, not no-boil)
• 1⅓ cups part-skim ricotta cheese
• 5 ounces fresh baby spinach
• 2 ¾ cups grated part-skim mozzarella cheese

Directions

• Heat olive oil in a medium skillet over medium heat. Add onion, garlic, and mushrooms and cook until slightly softened, about 3 minutes. Stir in crushed tomatoes, diced tomatoes, tomato sauce, oregano, basil, Italian seasoning, salt, and pepper. Remove from heat.
• Spread a thin layer of the sauce/mushroom mixture over the bottom of the slow cooker. Place a layer of noodles over the sauce, breaking them into smaller pieces as needed. Spoon ⅓ cup ricotta cheese over the noodles, scooping little dollops of it to spread it out over the noodles. Pour 1 cup of the sauce evenly over the noodles and ricotta. Top with ⅓ of the spinach and ¾ cup mozzarella.
• Repeat layers two more times: noodles, ⅓ cup ricotta, 1 cup sauce, spinach, ¾ cup mozzarella.
• Then make one more layer on top with noodles, the remaining sauce, ⅓ cup ricotta, and ½ cup mozzarella.
• Cook lasagna in your slow cooker on low heat for about 3 ½ hours, until noodles are tender. Let stand, covered, for 30 minutes before serving.