Slow Cooker Vegetarian Lasagna

Have I mentioned before that I love pinterest?  Oh yeah, that's right.....I have!

I pinned a slow-cooker low fat lasagna yesterday and I was a little skeptical as to whether it would work or not.  I figured I may as well give it a try.  The old crock pot is getting a good work out lately, we are so busy with our after school activities so I'm having to be organised to get dinner on the table.  This recipe looked like a winner. 

You can see the original recipe here.

I have amended the recipe to suit my family's tastes, and there's no reason why you can't do the same. I'll post my recipe properly down the bottom.  It was a total success all the kids loved it.  :)  We are a family of 8 and it fed us all with left overs.  :D

Ingredients

1 egg
500 grams of low fat ricotta
150 grams of baby spinach chopped coarsely
2 carrots diced finely
1 zucchini diced
1/2 capsicum diced
2 tins (420gram) of diced tomatoes
2 tins (420gram) of crushed tomatoes
4 cloves of garlic crushed
1 packet (250gram) lasagna sheets  (uncooked)
3 cups low fat mozarella
salt and pepper

     1. Combine egg, ricotta, spinach, carrots, zucchini and capsicum in a bowl

     2. Combine crushed tomatoes, diced tomatoes, garlic and salt and pepper in another bowl

     3.  Spray your large family sized slow cooker with cooking spray then spread 1 1/2 cups of the
          tomato mix into your slow cooker.

     4.   Arrange lasagna sheets (I used three) over the sauce, overlapping them slightly and breaking
           them  into pieces as you need to cover as much of the sauce as possible.

     5.  Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down.

     6.  Spoon on another 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.

     7.  Repeat the layering in steps 4 - 6 one more time, starting with noodles.

     8.  Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
          Put the remaining 1 cup of mozzarella in the fridge for later.

     9.  Put the lid on the slow cooker and cook on High for 2 hours or on Low for 5 hours. Turn off the
          slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10
          minutes to melt the cheese. (I cooked it for four hours on low, next time I'm going to try either cooking it for 5 hours on low or doing the
                2 hours on high)

I didn't get to take a finished photo because we were all too hungry!  Maybe next time.  This one got a big thumbs up from us all, so I'll definitely be making it again.  :D