Crockpot Vegetarian Lasagna

Ingredients

• 2 TBS Olive oil
• 2 Onions diced
• 3 Garlic cloves minced
• 12 oz. Tomato paste
• 1360 mls. Tomato Sauce
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 1 1/2 cups sliced mushrooms
• 1 tsp. Dried oregano
• 750 grams Ricotta Cheese part skim
• 4 cups fresh spinach rinsed
• 1/2 cup Parmesan cheese grated
• 750 grams Lasagna noodles oven-ready
• 16 ozs. Shredded mozzarella cheese

Instructions

1. Directions:
2. 1
3. In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
4. 2
5. Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
6. 3
7. Remove sauce from heat and set aside.
8. 4
9. In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
10. 5
11. Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
12. 6
13. Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
14. 7
15. Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
16. 8
17. Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
18. 9
19. Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.