Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points - cooking recipe

Ingredients

1 large egg
part-skim ricotta cheese
1 (5 ounce) package Baby Spinach, coarsely chopped
3 -4 portabella mushrooms, gills removed halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
3 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
15 whole wheat lasagna noodles, uncooked (about 12 ounces)
3 cups part-skim mozzarella cheese, shredded divided

Preparation

Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.