- Cook Method:
- Dish Type: Main
- Temp: Low
- Prep Time: 30 minute(s)
- Cook Time: 4.0 hour(s)
- Servings: 8
Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
Generously coat a 6-quart or larger slow cooker with cooking spray.
Spread 1 1/2 cups of the tomato mixture in the slow cooker.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Repeat the layering one more time, starting with noodles.
Top with a third layer of noodles.
Evenly spread the remaining tomato sauce over the noodles.
Set aside the remaining 1 cup mozzarella in the refrigerator.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.