Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points

• 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

1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. 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.
4. 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.

egg, ricotta cheese, mushrooms, zucchini, tomatoes, tomatoes, garlic, red pepper, whole wheat lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/slow-cooker-vegetarian-lasagna-with-weight-watchers-points-508700 (may not work)