Slow-Cooker Vegetable Lasagna

• 1 tablespoon oil
• 12 lb mushroom, sliced
• 2 red bell peppers, coarsely chopped
• 1 (6 ounce) package baby spinach leaves
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can ricotta cheese (suggested, Polly-O Natural Part Skim)
• 8 ounces Italian cheese blend, shredded, divided (suggested, Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia)
• 14 cup Kraft Grated Parmesan Cheese, divided
• 6 whole wheat lasagna noodles, uncooked

1. Heat oil in large skillet on medium heat.
2. Add mushrooms and peppers; cook and stir 3 minute Remove from heat.
3. Add spinach; stir until wilted.
4. Stir in tomato sauce.
5. Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.
6. Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture.
7. Cover with 2 cups sauce.
8. Top with remaining noodles (broken to fit), ricotta mixture and sauce.
9. Cover with lid.
10. Cook on Low 4 to 5 hours (or on High 2 to 3 hours) or until liquid is absorbed.
11. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until shredded cheese is melted.
12. Tips: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place.
13. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.
14. Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.

oil, mushroom, red bell peppers, baby spinach leaves, tomato sauce, ricotta cheese, italian cheese blend, parmesan cheese, whole wheat lasagna noodles

Taken from www.food.com/recipe/slow-cooker-vegetable-lasagna-525517 (may not work)