Slow Cooker Vegetable Lasagna
This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work.
Ingredients
- 1 large red bell pepper, chopped
- 4 ounces cremini mushrooms (about 3 large), chopped
- 2 cups packed baby spinach, coarsely chopped
- 1 (24 ounce) jar low-sodium red pasta sauce, any flavor
- 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
- 15 ounces part-skim ricotta cheese
- ¾ cup freshly grated parmesan cheese, divided
- 8 ounces oven-ready lasagna noodles (about 9 total)
- 2 cups shredded part-skim mozzarella cheese
- ¼ cup chopped fresh basil