Friday, October 17, 2014

Slow Cooker Vegetable Lasagna

Throw the ingredients to this slow cooker vegetable lasagna in your crock pot and go about your day! You will be thankful when dinner comes around!

Ingredients:

  • PAM® Original No-Stick Cooking Spray
  • 2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 container (8 oz each) part-skim ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 dry lasagna noodles, uncooked
  • 1 pkg (8 oz each) fresh sliced mushrooms
  • 1 pkg (6 oz each) baby spinach leaves
  • 2 cups shredded part-skim mozzarella cheese, divided


  • Directions:
    1. Spray inside of 4-quart 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.
    2. 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.
    3. 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.


    Cooks Tip:Ingredients will fill slow cooker to the top, however, as the lasagna cooks the fresh vegetables shrink down.

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