Slow Cooker Vegetarian Lasagna With Weight Watcher's Points

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 large egg
• part-skim ricotta cheese
• 1 (5 ounce) package baby spinach, coarsely chopped
• 3 -4 portabella mushrooms, gills removed halved and thinly sliced
• 1 small zucchini, quartered lengthwise and thinly sliced
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 3 garlic cloves, minced
• 1 pinch crushed red pepper flakes (optional)
• 15 whole wheat lasagna noodles, uncooked (about 12 ounces)
• 3 cups part-skim mozzarella cheese, shredded divided

Recipe

• 1 combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
• 2 combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
• 3 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.
• 4 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.