SLOW COOKER VEGETARIAN LASAGNA RECIPE - Skinny Daily Recipes

Ingredients

• 15 (12oz) whole-wheat lasagna noodles uncooked
• 1 15 oz container fat free ricotta
• 3 cups shredded reduced fat mozzarella
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large portobello mushroom caps thinly sliced
• 1 small eggplant, quartered lengthwise and thinly sliced
• 1/2 cup liquid egg substitute
• 5 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper