Slow Cooker Vegetarian Lasagna

Name: Slow Cooker Vegetarian Lasagna
Ingredients: 1 can (19 oz/540 mL) mixed beans, well rinsed and drained; 2 2/3cups (650 mL) pasta sauce; 2/3 cup (160 mL) canned diced tomatoes; 3/4 cup (185 mL) quinoa, rinsed and drained; 2 tsp (10 mL) Italian seasoning; 1 tsp (5mL) dried oregano leaves; 8 uncooked lasagna noodles, preferably 100% whole grain; 1 cup (250 mL) sliced white or cremini mushrooms; 2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained); 2 cups (500 mL) fat-free cottage cheese; 2 cups (500 mL) grated mozzarella cheese

alzlive.com

Recipe from The Vegetarian’s Complete Quinoa Cookbook (Whitecap 2012) short listed for the Taste Canada Cookbook Writing Awards Give a cheer for the slow

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Ingredients

1 can (19 oz/540 mL) mixed beans, well rinsed and drained
2 2/3cups (650 mL) pasta sauce
2/3 cup (160 mL) canned diced tomatoes
3/4 cup (185 mL) quinoa, rinsed and drained
2 tsp (10 mL) Italian seasoning
1 tsp (5mL) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 mL) sliced white or cremini mushrooms
2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained)
2 cups (500 mL) fat-free cottage cheese
2 cups (500 mL) grated mozzarella cheese