Ingredients
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1 large egg
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1 15- to 16-ounce container part-skim ricotta
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1 5-ounce package baby spinach, coarsely chopped
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3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
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1 small zucchini, quartered lengthwise and thinly sliced
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1 28-ounce can crushed tomatoes
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1 28-ounce can diced tomatoes
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3 cloves garlic, minced
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Pinch of crushed red pepper (optional)
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15 whole-wheat lasagna noodles (about 12 ounces), uncooked
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3 cups shredded part-skim mozzarella, divided
Directions
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Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
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Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
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Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in 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 noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
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Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Tips
Equipment: 6-quart (or larger) slow cooker
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Nutrition Facts (per serving)
413 | Calories |
15g | Fat |
49g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 413 | |
% Daily Value * | |
Total Carbohydrate 49g | 18% |
Dietary Fiber 7g | 26% |
Total Sugars 9g | |
Protein 27g | 54% |
Total Fat 15g | 19% |
Saturated Fat 8g | 40% |
Cholesterol 67mg | 22% |
Vitamin A 2678IU | 54% |
Vitamin C 26mg | 29% |
Folate 78mcg | 19% |
Sodium 666mg | 29% |
Calcium 558mg | 43% |
Iron 4mg | 23% |
Magnesium 103mg | 24% |
Potassium 847mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.