January 2018 Magazines 89117 - Page 26

Slow Cooker Vegetarian Lasagna Serves 6-8 1 large egg Combine egg, ricotta, spinach, mushrooms and zucchini in a large 1 (15 or 16 oz.) container part-skim ricotta bowl. Set aside. In a separate bowl, combine crushed and drained 1 (5 oz.) package baby spinach, coarsely chopped diced tomatoes, garlic, onion and spices. 4 small portobello mushroom caps, gills removed, halved and thinly sliced Generously coat a 6-quart or larger oblong shaped slow cooker 1 small zucchini, quartered lengthwise and thinly sliced with cooking spray. Spread 1 1/2 cups of the tomato mixture in the 1 (28 oz.) can crushed tomatoes 1 (28 oz.) can diced tomatoes, thoroughly drained 5 cloves garlic, minced 1 onion, finely diced 1/4-1/2 tsp. crushed red pepper flakes 2 tsp. Italian seasoning 1 tsp. dried basil sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1½ cups sauce. Sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. End with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles, making sure to cover well. Set aside the remaining 1 cup mozzarella in the 1 tsp. salt refrigerator. Cook on low heat for 4 hours. Turn cooker off and add 1/2 tsp. pepper remaining cheese. Cover and let stand until cheese is melted, 15 whole-wheat lasagna noodles (about 12 ounces), about 10 minutes. Let stand in cooker for 20 minutes or longer for uncooked easier cutting. Garnish with basil. 3 cups shredded part-skim mozzarella, divided Chopped basil for garnish 26 slow cooker. Arrange 1 layer of noodles over sauce, overlapping them slightly and breaking into pieces to cover as much of the January/February 2018