Slow Cooker Vegetarian Lasagna

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (26 ounce) jar marinara sauce (i like prego)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) package no-boil lasagna noodles
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (8 ounce) package shredded italian cheese blend or 8 ounces shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen veggie crumbles (like boca, etc)

Recipe

• 1 in medium bowl, combine marinara sauce and tomatoes with their juice.
• 2 spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
• 3 spoon 1 cup tomato-sauce mixture into bowl.
• 4 arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
• 5 spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
• 6 spread half of spinach over cheese.
• 7 repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
• 8 cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.