Crock Pot Lasagna

Ingredients

• 1 organic cage free egg, beaten
• 1 16oz container ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 5oz package fresh baby spinach coarsely chopped
• 1 cup button mushrooms, sliced
• 1 cup zucchini, thinly sliced
• 1 cup frozen peas
• 1 can (28oz) crushed tomatoes
• 1 can (28oz) diced tomatoes
• 3 cloves garlic, minced
• pinch of crushed red pepper
• 1 T. Dried Italian seasoning
• 15 whole wheat lasagna noodles, uncooked
• 3 cups shredded mozzarella cheese
• 1/2 cup fresh grated parmesan cheese

Instructions

1. Combine eggs, ricotta, feta spinach, mushrooms, and zucchini in a large bowl.
2. Combine canned tomatoes with their juice, garlic, Italian seasoning and crushed red pepper in a medium bowl.
3. Generously coat crock-pot with cooking spray.
4. Spread 1/2 cup tomato sauce in slow cooker.
5. Arrange 5 noodles over the sauce overlapping.
6. Spread 1/2 ricotta vegetable mixture over noodles, pressing firmly down.
7. Then spoon 1 1/2 cups tomato sauce over cheese mixture and top with 1 cup mozzarella cheese and 1/2 Parmesan.
8. Repeat the same layering process one more time.
9. Top the third layer with noodles and remaining sauce, DO NOT top third layer with cheese.
10. Place the remaining 1 cup mozzarella in the refrigerator.
11. Cook on high 2 hours or low 4 hours.
12. When done turn off crock pot and sprinkle with reserved mozzarella cheese, cover and let stand 10 minutes to melt the cheese.