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.