Ingredients

• 9 lasagna noodles, uncooked
• 1 15 oz can of tomato(s), crushed
• 1 15 oz can of tomato sauce
• 1 5 oz can of tomato paste
• 2 cloves of garlic, minced
• 1 teaspoon of oregano, dried
• 1 teaspoon of basil, dried
• salt and pepper, to taste
• 1 shallot(s), finely diced
• 1 cup of basil, fresh leaves, chopped
• 1 10 oz package of spinach, fresh, chopped
• 1 15 oz container of ricotta cheese
• 1 egg, beaten
• 1 cup of Parmesan cheese, shredded
• 2 cups of mozzarella cheese, shredded

Instructions

1. Prepare the Tomato Sauce In a bowl, combine crushed tomatoes, tomato sauce, tomato paste, minced garlic, shallot, dried oregano, dried basil, salt, and pepper. Mix well to create the tomato sauce.

2. Prepare the Spinach and Ricotta Filling In another bowl, mix the chopped fresh spinach with ricotta cheese and beaten egg. Season with salt and pepper to taste.

3. Assemble the Lasagna Spoon a thin layer of the tomato sauce into the bottom of the slow cooker. Place three uncooked lasagna noodles over the sauce. Spread half of the spinach and ricotta mixture over the noodles. Sprinkle a portion of mozzarella and Parmesan cheese over the spinach layer. Repeat the layers with more tomato sauce, lasagna noodles, remaining spinach and ricotta mixture, and another layer of cheeses. Top with a final layer of lasagna noodles and cover with the remaining tomato sauce.

4. Cook on Low Cover the slow cooker and cook on low for 4-5 hours or until the noodles are tender.

5. Add Fresh Basil About 15-30 minutes before serving, sprinkle the chopped fresh basil over the top of the lasagna.

6. Rest Before Serving Turn off the slow cooker and let the lasagna rest for about 15-20 minutes before slicing. This allows the layers to set.

7. Serve and Enjoy Slice the slow cooker vegetarian lasagna with fresh basil into portions and serve. Optionally, garnish with additional fresh basil leaves.