Crock Pot Vegetarian Lasagna

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 onions, diced
• 3 garlic cloves, crushed
• 2 (6 ounce) cans tomato paste
• 2 (680 ml) cans tomato sauce
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 1/2 cups mushrooms, sliced
• 1 teaspoon dried oregano
• 1 (750 g) container ricotta cheese
• 4 cups fresh spinach, rinsed
• 1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated
• 2 (375 g) boxes no-boil lasagna noodles, oven ready, uncooked
• 16 ounces mozzarella cheese, shredded

Recipe

• 1 in large saucepan over medium heat, heat olive oil and add onions and garlic. cook over medium heat until tender, about 3 minutes. add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
• 2 add tomato paste and stir mixing thoroughly. add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
• 3 remove sauce from heat and set aside.
• 4 in crock pot, cover bottom with enough sauce to just cover. add two layers of lasagna noodles, breaking them where needed.
• 5 spread noodles with one tub of the ricotta cheese and salt and pepper. add two layers of lasagna noodles.
• 6 cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. add two layers of lasagna noodles.
• 7 spread noodles with 1/2 tub of the ricotta cheese. shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. add two layers of lasagna noodles.
• 8 cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
• 9 put lid on crock pot and turn on high. leave to cook for 5 hours. when done, let lasagna sit for 8 minutes to set before cutting.