Slow Cooker Vegetable Lasagna

1. 1

   In a medium mixing bowl add the ricotta cheese, spinach and salt. With a spatula combine ingredients until you obtain a homogenous mixture.

2. 2

   Spread 1/2 cup tomato sauce to the bottom of the KitchenAid(R) 6-Quart Slow Cooker.

3. 3

   Break noodles to fit and cover the bottom of the Slow Cooker. Cover the noodles with about one third of the ricotta mixture followed by one third of the mushrooms, 1 cup marinara sauce, one third of the mozzarella cheese and more noodles. Repeat layers ending with a layer of noodles covered with tomato sauce, mozzarella cheese and cherry tomatoes. You should end up with a total of three layers.

4. 4

   Cover the KitchenAid(R) 6-Quart Slow Cooker and set on high for 3-4 hours or on low for 5-6 hours. Turn the Slow Cooker off and let the lasagna sit for 30-45 minutes. Sprinkle some parsley over the lasagna before serving.

* Per serving · 4 servings · Values may vary.