Slow Cooker Vegetarian Lasagna

Slow Cooker Vegetarian Lasagne (Thank you Polly, Eldersburg)

1 small onion, chopped
2 cups button mushrooms (optional)
2 medium garlic clove, minced
1 15 oz package chopped spinach, thawed
15 oz can tomato sauce
32 oz canned crushed tomatoes
1 tsp salt (optional)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes (optional)
15 oz FF ricotta cheese
1 1/2 cup FF shredded mozzerella cheese, divided
1/4 cup shredded parmesan cheese
9 whole wheat lasagna noodled, uncooked

Spray a large skillet with not stick cooking spray and saute onions, mushrooms and garlic until onion is clear and the liquid from the mushrooms evaporates. Add the package of chopped spinach and continue to saute a couple of minutes longer.

Mix together the ricotta cheese and 1 cup of the mozzarella cheese together in a small bowl. Set remaining mozzarella aside.

Meanwhile stir together the tomato sauce, crushed tomatoes, herbs and salt in a large bowl. Pour a small amount of the sauce in the bottom of a large crock pot to cover, lay three pieces of lasagna noodles over top (you will have to break off a little bit of the edges to make it fit in an oval crock pot) and layer with spinach mixure, then cheese mixture, another layer of sauce, noodles, spinach, cheese, noodles, ending with the last of the sauce.

Mix together the remaining mozzarella cheese and the parmesan cheese and sprinkle over the last layer of sauce (you can do this either at the beginning or about 10 minutes before the end of the cooking time.

Cover the crock pot with the lid and cook on low for 4 to 6 hours.

Serves 9
Points value: 3pts each