Slow-Cooker Vegetable Lasagna

1. 1

   Heat oil in large skillet on medium heat.

2. 2

   Add mushrooms and peppers; cook and stir 3 minute Remove from heat.

3. 3

   Add spinach; stir until wilted.

4. 4

   Stir in tomato sauce.

5. 5

   Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.

6. 6

   Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture.

7. 7

   Cover with 2 cups sauce.

8. 8

   Top with remaining noodles (broken to fit), ricotta mixture and sauce.

9. 9

   Cover with lid.

10. 10

    Cook on Low 4 to 5 hours (or on High 2 to 3 hours) or until liquid is absorbed.

11. 11

    Sprinkle with remaining cheeses; let stand, covered, 10 minute or until shredded cheese is melted.

12. 12

    Tips: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place.

13. 13

    Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.

14. 14

    Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.