Healthy Recipe: Slow-Cooker Vegetable Lasagna

This vegetarian lasagna couldn’t be simpler—just layer jarred pasta sauce with no-boil noodles and let your crock pot do the work.

Ingredients

• 1 large red bell pepper, chopped 

• 4  ounces cremini mushrooms (about 3 large), chopped

• 2  cups packed baby spinach, coarsely chopped 

• 1 (24-ounce) jar low-sodium red pasta sauce, any flavor 

• 1 (15-ounce) can no-sodium-added diced tomatoes, undrained 

• 15 ounces part-skim ricotta cheese 

• ¾ cup freshly grated Parmesan cheese, divided 

• 8 ounces oven-ready lasagna noodles (about 9 total) 

• 2 cups shredded part-skim mozzarella cheese 

• 1/4 cup chopped fresh basil

Directions

1. Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta and 1/2 cup Parmesan in a large bowl.

2. Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

3. Cover and cook on Low for 5 hours.

4. Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.

Tips

To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.

Source: Eatingwell.com