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 the diced tomatoes, corn, garlic, crushed chili pepper (if using), and salt. Mix well.
Assemble the lasagna
Using a brush, cover the inside of the slow cooker with the oil.
Spread a quarter of the tomato mixture in the slow cooker. Arrange a layer of 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 another quarter of the tomato sauce and add a third of the 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 noodles over the tomato sauce.
Set aside the remaining of the 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, add the reserved mozzarella on the lasagna, cover and let stand for 10 min to allow the cheese to melt. Serve.
Nutrition Facts Table
per 1 serving (470g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Bone-healthy, Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Fibre, Folacin, Iron, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B2, Vitamin B6, Zinc
- Source of :
- Copper, Vitamin B1, Vitamin B12
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