Slow Cooker Vegetarian Lasagna

Vegetarian Lasagna 

Ingredients 
1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-oz pkg baby spinach,chopped
1 medium yellow squash, thinly sliced
1 small zucchini, thinly sliced
1 28-oz can crushed tomatoes
1 28-oz can diced tomatoes
3 cloves garlic, minced
15 whole-wheat lasagna noodles (about 12 oz), uncooked
3 cups shredded part-skim mozzarella, divided

Preparation
1. Combine egg, ricotta, spinach, squash and zucchini in a large bowl.
2. Combine crushed and diced tomatoes, their juice, and garlic in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. 

4. Spread 1.5 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 1.5 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.

5. 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.

8 Servings.

Per serving: 410 calories; 14 g fat; 48 g carbohydrates; 28 g protein; 7 g fiber; 641 mg sodium

adapted from Eating Well Vegetarian Lasagna Recipe