Slow Cooker Vegetable Lasagna - Mayo Clinic Health System

Slow-Cooker Vegetable Lasagna

Time Prep: 20 minutes

Total: 4 hours20 minutes

Servings Total: 8 servings

What You Need:

1 Tbsp. oil

1/2 lb. sliced fresh mushrooms

2 red peppers, coarsely chopped

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) spaghetti sauce

1 container (15 oz.) Polly-o Natural Part Skim Ricotta Cheese

1 Pkg. (8 oz.)Kraft Shredded Italian Five Cheese with a Touch of Philadelphia, divided

1/4 cupKraft Grated Parmesan Cheese, divided

1 egg

6 whole wheat lasagna noodles, uncooked

Make It:

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.

MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.

SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

COOK on low 4 to 5 hours (or on high 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Purchase

Fresh mushrooms

Red peppers

Baby spinach

Polly-o Natural Part Skim Ricotta Cheese

Kraft Shredded Italian Five Cheese with a Touch of Philadelphia

Whole wheat lasagna noodles

Pantry

Parmesan cheese

Oil

Spaghetti sauce

Eggs