Comfy Cuisine: Slow-Cooker Vegetarian Lasagna

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I have been finding some amazing recipes for the slow-cooker lately, and this is one of them!  All you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot.

Slow-Cooker Vegetarian Lasagna

  • 1 large egg
  • 1 15-ounce container ricotta cheese
  • 3 or 4 small portobello mushrooms caps, gills removed, halved and thinly sliced*
  • 1 small zucchini, quartered lengthwise and thinly sliced
  • 1 small eggplant, peeled, quartered lengthwise and thinly sliced
  • 2 28-ounce can crushed or diced tomatoes (or 1 can tomatoes and 1 jar of your favorite sauce
  • 3 cloves garlic, minced
  • 1 Tbsp. pesto (optional)
  • Pinch of crushed red pepper flakes (optional)
  • 15 lasagna noodles, uncooked 
  • 3 cups shredded mozzarella cheese, divided
  1. Combine egg, ricotta, mushrooms, zucchini and eggplant in a large bowl.
  2. Combine tomatoes and their juice, garlic and crushed red pepper in a medium bowl.
  3. Generously coat a 6-quart slow cooker with cooking spray.  Spread 1-1/2 cups of the tomato mixture into the slow cooker.  Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.  Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1-1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with the noodles.  Top with a third layer of noodles.  Evenly spread the remaining tomato sauce over the noodles.  Set remaining 1 cup mozzarella aside.
  4. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.  When finished, turn off slow cooker and sprinkle the reserved mozzarella, cover and let stand for 10 minutes to melt the cheese.

*Gently scrape the gills off with a spoon.

~Adapted from Eating Well
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