Ingredients: |
Ingredients: TOMATO SAUCE
2 28-ounce cans diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
4 cloves garlic, finely chopped (or 2 tablespoons bottled minced garlic)
1 tablespoon dried oregano, plus more for sprinkling
2 teaspoons dried thyme
3/4 teaspoons sea salt
3/4 teaspoons, plus 1/2 teaspoon freshly ground black pepper
CHEESE BLEND
1 cup part-skim ricotta cheese
1/3 cup Parmesan cheese, grated
1/8 cup parsley, chopped (or a handful) or 1 tablespoon dried parsley
10 sheets uncooked lasagna noodles (for about four layers)
1 10 ounce bag baby spinach
1½ cup sliced mushrooms (about 12 to 15 button mushrooms)
1 14.5 ounce can low sodium Great White Northern Beans, rinsed and mashed slightly (or 2 cups cooked white beans)
3/4 cup part-skim mozzarella cheese, shredded
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Directions: |
Directions:Lightly rub the inside of the slow cooker with butter to help with sticking and cleanup.
Make the Tomato Sauce: In a bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper.
Make the Cheese Blend: In another bowl, combine the ricotta, Parmesan, parsley and a 1/2 teaspoon black pepper.
Build the Lasagna:
Spoon a modest layer of tomato sauce (about 8 ounces) into the bottom of the slow cooker.
Add a layer of lasagna noodles, breaking into pieces to fit the shape of the slow cooker and cover a single layer.
Add two large handfuls of spinach (about 3 cups) and press down.
Spoon about half of the Cheese Blend and press and spread with a spatula or wooden spoon. You can also use a pastry bag or plastic ziptop bag with the tip cut off to spread across the spinach.
Add another layer of lasagna noodles, breaking pieces to fit and create a single layer.
Add about 1 cup (8-12 ounces) of the tomato sauce.
Add the beans as a layer, then repeat the spinach, followed by the Cheese Blend.
Add a layer of noodles and then about 1 cup (8-12 ounces) of the tomato sauce.
Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.
Top with the shredded mozzarella and sprinkle with dried oregano.
Cook on the High setting for 2½ hours or on the Low setting for 4 hours.
Remove lid, let sit for 15-20 minutes and serve. |
This recipe for Luscious Lazy Slow Cooker Lasagna is from