Vegetable Lasagna 

Vegetable Lasagna

Ingredients  

  • 2 cans (8 oz each) Tomato Sauce with Basil, Garlic and Oregano  

  • 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained  

  •  1 container (8 oz each) low-fat ricotta cheese  

  • 1/4 teaspoon salt  

  • 1/4 teaspoon ground black pepper  

  •  6 dry lasagna noodles, uncooked 

  •  1 package (8 oz) fresh sliced mushrooms  

  • 1 package (6 oz) baby spinach leaves · 2 cups shredded low-fat mozzarella cheese, divided 

Directions 

  1. Spray inside of 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.  

  1. 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.  

  1. 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.