3large or 4 small portobello mushroom capsgills removed (see Tip), halved and thinly sliced
1small zucchiniquartered lengthwise and thinly sliced
1tspfresh minced garlic
1medium onionchopped (1/2 cup)
3cans15 ounces each Italian-style tomato sauce
2teaspoonsdried basil leaves
2cupsshredded mozzarella cheese8 ounces
1container15 ounces part-skim ricotta cheese
1cupgrated Parmesan cheese
15uncooked lasagna noodles
Combine ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine Tomato sauce, garlic and onion 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.
This can be made with gluten free lasagna noodles.