Slow-Cooker Vegetarian Lasagna PT120M https://img5.recipesrun.com/201907/2019/1111/e9/9/393204/300x200x90.jpg Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad. 8 servings Ingredients: 3 cups shredded part-skim mozzarella, divided 15 whole-wheat lasagna noodles (about 12 ounces), uncooked Pinch of crushed red pepper (optional) 3 cloves garlic, minced 1 28-ounce can diced tomatoes 1 28-ounce can crushed tomatoes 1 small zucchini, quartered lengthwise and thinly sliced 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced 1 5-ounce package baby spinach, coarsely chopped 1 15- to 16-ounce container part-skim ricotta 1 large egg