Slow-Cooker Vegetarian Lasagna |
Prep time: 30 mins
Cook time: 6 hours
Total time: 6 hours 30 mins
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 yellow onion, chopped
- 5 medium zucchinis, washed and sliced
- 2 cups sliced mushrooms
- 1 12oz package frozen chopped spinach, thawed and liquid pressed out
- 1 14.5 oz can Italian tomatoes
- 1 jar Ragu (chunky tomato garlic onion flavor)
- 1 tbsp dried basil
- ½ tbsp dried oregano
- ½ tsp crushed red peppers
- 1 cup ricotta cheese
- 1 egg
- ¼ tsp nutmeg
- 1 ball of mozzarella cheese, shredded
- 1 package of oven ready lasagna noodles
- Heat olive oil in a skillet over medium heat and sauté onions and garlic until soft, about 7 minutes, stirring occasionally. Set aside.
- Add the Ragu (reserving a few tablespoons for baking dish later), canned tomatoes, zucchini, mushrooms, basil, oregano, and red peppers to a slow cooker and cover and set to low. Cook for 4-5 hours on low, stirring occasionally.
- Preheat oven to 350 degrees F.
- In a bowl, combine ¼ cup shredded mozzarella cheese, ricotta cheese, egg, and nutmeg (can also add spinach here, or in the slow cooker in the end, your choice!).
- Add the few reserved tablespoons of Ragu to a 9x13-inch baking dish and spread around so noodles don't stick.
- Layer the lasagna with noodles, vegetable sauce, ricotta mixture, and repeat. End with a final layer of noodles and top with the remaining mozzarella cheese.
- Bake for 30 minutes.
Makes 1 9x13-inch lasagna
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/slow-cooker-vegetarian-lasagna/
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