Slow Cooker Vegetable Lasagna

1. 1

   Spray the inside of a 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in a medium-sized bowl and set the mixture aside. Combine ricotta, salt and pepper in small bowl and set aside.

2. 2

   Combine ricotta, salt and pepper in small bowl and set aside.

3. 3

   Spread 3/4 cup tomato mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking the 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. Spoon the rest of the tomato mixture over the noodles.

4. 4

   Cover and cook on low 5 to 6 hours or until noodles are tender. Sprinkle with the remaining 1 cup mozzarella cheese. Cover and let the lasagna stand for 5 minutes or until the cheese is completely melted.

* Per serving · 4 servings · Values may vary.