Vegetarian lasagna

Vegetarian Lasagna

1 (26 ounce) jar marinara sauce

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) package no-boil lasagna noodles

1 (15 ounce) container part-skim ricotta cheese

1 (8 ounce) package shredded Italian cheese blend or 8 ounces shredded Mozzarella cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup frozen ground (veggie) burger crumbles, thawed

Mix the marinara sauce and tomatoes with their juice together in a bowl. Spray the inside of a 4 quart crock in the slow cooker with nonstick cooking spray. Spoon 1 cup of the sauce-tomato mixture into slow cooker. Arrange one-fourth of the noodles over sauce, overlapping the noodles and breaking them into pieces so they are sized to cover as much sauce as possible. Spoon about 3/4 cup sauce over the noodles, and then top that with 1/2 cup ricotta and 1/2 cup shredded cheese. Spread half of the spinach over cheese. Repeat layering two more times, beginning with noodles, but in middle layer, replace the spinach with the thawed ground burger crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese. Cover and cook on low for 3 hours, or until the noodles are cooked and the cheese is melted.

Makes 8 servings.

Author: Carol anne

I am 40 years young. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland. View all posts by Carol anne