Vegetable Lasagna

Ingredients:

• 1 large red bell pepper, chopped
• 115g cremini mushrooms (about 3 large), chopped
• 100g packed baby spinach, coarsely chopped
• 680g canned red pasta sauce
• 425g canned diced tomatoes, undrained
• 425g ricotta cheese
• 75g freshly grated Parmesan cheese, divided
• 225g oven-ready lasagna noodles (about 9 total)
• 200g shredded mozzarella cheese
• 15g chopped fresh basil

Instructions:

• Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
• Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
• Cover and cook on Low for 5 hours.
• Turn off and unplug the slow cooker. Let the lasagna rest, covered, for 1 hour. Serve topped with the remaining 1/4 cup Parmesan and basil.