Crockpot Vegetarian Lasagna

One of my items on my 2012 manifesto was to cook up 10 new crockpot meals. Here's the first recipe I tried my hand at. I would say an instant success! (though for just the two of us there's a whole lot of food - this is ideal for 4 people!) Because it was full of veggie goodness (oh, and cheese, but we won't mention that!) we just served it up on it's own - lovely!

Crockpot Vegetarian Lasagna

Ingredients

• Whole-wheat lasagna noodles uncooked
• 3 cups canned chopped tomatoes
• 1 cup marinara (pasta) sauce (I used Newman’s brand)
• 4 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 2 eggs (beaten)
• 250g container ricotta
• 3 large handfuls baby spinach, coarsely chopped
• 250g Crimini mushrooms chopped
• 1 zucchini quartered lengthwise and sliced
• 1 tsp dried oregano
• Salt & Pepper to season
• 1 cup shredded mozzarella 

Directions

1. In a bowl mix together the chopped tomatoes, the marinara sauce, the minced garlic and the fresh basil
2. In another bowl mix together the eggs, ricotta, spinach, mushrooms, zucchini, oregano and salt and pepper to season
3. Spray crockpot with non-stick spray
4. Layer the tomato mixture first; followed by the cheese mixture and finally a layer of the lasagna sheets (break apart to ‘fit’ as neatly as possible to get a complete layer). Repeat a second time. Finish with a tomato layer.
5. Cook on High for 3 hours or Low for 6 hours
6. Before serving sprinkle 1 cup shredded mozzarella cheese on top – place ceramic crockpot under a low broil so the mozzarella cheese can brown.
7. Let stand for 5 minutes before serving