|1||eggs size large|
|2 1/4 cups||ricotta cheese, light||460 g|
|8 cups||baby spinach, coarsely chopped||140 g|
|3||Portobello mushrooms, halved and thinly sliced||130 g|
|1||zucchini, quartered lenghtwise and thinly sliced||130 g|
|3 cups||canned tomatoes, low sodium||800 g|
|3 cups||canned tomatoes (diced)||800 g|
|1 cup||canned corn, rinsed|
|3 cloves||garlic, minced|
|2 tsp||salt||9 g|
|vegetable oil spray|
|420 g||lasagne noodles, whole wheat||20|
|3 cups||mozzarella cheese, part-skim, shredded||200 g|
|dried chili peppers [optional]|
Before you start
A slow cooker is needed to make this recipe.
Oven-ready lasagne noodles, which do not require any precooking, are used in this recipe.
The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray colour. If you like, gently scrape the gills off with a spoon.
Prepare the filling
In a large bowl, combine egg, ricotta, spinach, mushroom and zucchini. Mix well.
In a medium bowl, combine crushed and diced tomatoes and their juices, corn, garlic, crushed red pepper (if using), and salt. Mix well.
Assemble the lasagna
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 of tomato sauce and sprinkle with 1 cup of mozzarella.
Repeat the layering once more, starting with the noodles.
Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Finish off with the remaining 5 noodles over the tomato sauce.
Set aside the remaining 1 cup of mozzarella in the refrigerator.
Put the lid on the slow cooker and cook on 'High' for 2 h or 'Low' for 4 h.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 min to melt the cheese. Serve.
Nutrition Facts Table
per 1 Serving (390g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ½||servings|
|Grain Products :||¾||serving|
|Milk and Alternatives :||1||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Zinc
- Good source of :
- Magnesium, Manganese, Niacin, Selenium, Vitamin B2, Vitamin B6, Vitamin E
- Excellent source of :
- Calcium, Fibre, Folacin, Iron, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||1 ½|