Rec: Crock Pot Vegetarian Lasagna

4 teaspoons olive oil
1 1/3 onion, diced
2 garlic clove, crushed
1 1/3 (6 ozs) cans tomato paste
1 1/3 (2 7/8 cup) cans tomato sauce
1 teaspoons salt
1 teaspoons pepper
1 cup mushroom, sliced
2/3 teaspoon dried oregano
2/3 (26 1/2 ozs) container ricotta cheese
2 2/3 cups fresh spinach, rinsed
1/3 cup parmesan cheese or asiago cheese, grated
1 1/3 (13 1/4 ozs) boxes no-boil lasagna noodles, uncooked
10 2/3 ozs mozzarella cheese, shredded





In large saucepan over medium heat, heat olive oil and add
onions and garlic. Cook over MEDIUM heat until tender,
about 3 minutes. Add mushrooms, oregano, salt and pepper
to taste and cook for another 3 minutes, stirring often. Add
tomato paste and stir mixing thoroughly. Add tomato sauce,
stir and cook sauce stirring occasionally for another 6 to 8
minutes or until heated through. Remove sauce from heat
and set aside. In crock pot, cover bottom with enough sauce
to just cover. Add two layers of lasagna noodles, breaking
them where needed. Spread noodles with one tub of the
ricotta cheese and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with half of the sauce, sprinkle with
1/2 of the mozzarella cheese. Add two layers of lasagna
noodles. Spread noodles with 1/2 tub of the ricotta cheese.
Shake excess water from spinach leaves and cover cheese
with spinach and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with remaining sauce and cover
sauce with remaining mozzarella and parmesan or asiago
cheese. Put lid on crock pot and turn on HIGH. Leave to
cook for 5 hours. When done, let lasagna sit for 8 minutes
to set before cutting.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave