February 8, 2011

Crock Pot Vegetarian Lasagna Recipe

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This recipe is  super yummy - and very easy! 
And if you follow Weight Watchers each serving is only 9 points.  Yay!

  •  1 package sliced mushrooms
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 28 oz canned diced tomatoes
  • 15 oz canned tomato sauce
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • 1 cup part-skim ricotta cheese
  • 1 1/2 cup shredded part-skim mozzarella cheese
  • 6 pieces dry lasagna noodles, not cooked
  • 1/2 cup parmesan cheese
In a large skillet mix mushrooms, onion and garlic.  Sautee.  Stir in tomatoes and tomato sauce, salt, oregano, basil and red pepper flakes.  Simmer 5 minutes. 

In a small bowl mix 1 cup mozzarella cheese and ricotta cheese.  

Spoon 1/2 tomato mixture into your slow cooker.  Break 3 lasagna sheets in half and arrange over tomato mixture.  top with half ricotta mixture.  Repeat, creating layers.  Finish with last 1/3 of tomato mixture. 

Add parmesan cheese and 1/2 cup mozzarella cheese, sprinkle over lasagna.  Let sit about 10 minutes to firm up.  

Beef or ground turkey can be added, too.  I chose not to and it still turned out great.