Vegetarian Spinach Crock-Pot Lasagna

Name: Vegetarian Spinach Crock-Pot Lasagna
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 serving(s)
Ingredients: 1 medium onion, quartered; 1 cup fresh basil leaf; 1 tablespoon dried oregano; 2 garlic cloves, peeled; 1 garlic clove, minced; 8 ounces tempeh, cut into chunks; 28 ounces chopped tomatoes (fire roasted preferred); 1 teaspoon salt; 2 tablespoons olive oil (plus a little extra to oil crockpot); 1/2 teaspoon ground pepper; 2 (10 ounce) packages frozen spinach, thawed and drained; 8 ounces no-boil lasagna noodles; 16 ounces roasted red peppers, rinsed and drained; 16 ounces low-fat ricotta cheese, divided; 1 cup swiss cheese, grated, divided

Submitted by ceilmary

"From Vegetarian Times. If you like the top of your lasagna browned, place the warm crockpot in a 400 degree oven for 10 minutes."

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Ready In:: 6hrs 30mins
Ingredients:: 15
Serves:: 8

ingredients

1 medium onion, quartered
1 cup fresh basil leaf
1 tablespoon dried oregano
2 garlic cloves, peeled
1 garlic clove, minced
8 ounces tempeh, cut into chunks
28 ounces chopped tomatoes (fire roasted preferred)
1 teaspoon salt
2 tablespoons olive oil (plus a little extra to oil crockpot)
¹⁄₂ teaspoon ground pepper
2 (10 ounce) packages frozen spinach, thawed and drained
8 ounces no-boil lasagna noodles
16 ounces roasted red peppers, rinsed and drained
16 ounces low-fat ricotta cheese, divided
1 cup swiss cheese, grated, divided

directions

Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times or until onion and garlic are chopped. Add tempeh; pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl; season with salt and pepper.
Coat bottom and sides of a 4 quart slow cooker with oil. Spread 1 cup of tomato sauce over bottom; cover with a layer of lasagna noodles (break them into pieces to fit around edges). Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, pepper, ricotta, Swiss cheese and tomato sauce. Top with 1 more layer of noodles and remaining spinach, tomato sauce, ricotta. and Swiss cheese. Cook 4 hours on high or 6 hours on low. Let stand 10 minutes before serving.