Ingredients
Fresh parsley, chopped
1 teaspoon salt
3 ounces cherry tomatoes, halved
12 ounces mushrooms, sliced
1 1/2-2 pounds part-skim mozzarella cheese
24 ounces part-skim ricotta cheese
16 ounces frozen chopped spinach, thawed out and liquid squeezed
10-12 whole wheat lasagna noodles, uncooked
24-32 ounces marinara sauce
Step by step
In a medium mixing bowl add the ricotta cheese, spinach and salt. With a spatula combine ingredients until you obtain a homogenous mixture.
Spread 1/2 cup tomato sauce to the bottom of the KitchenAid® 6-Quart Slow Cooker.
Break noodles to fit and cover the bottom of the Slow Cooker. Cover the noodles with about one third of the ricotta mixture followed by one third of the mushrooms, 1 cup marinara sauce, one third of the mozzarella cheese and more noodles. Repeat layers ending with a layer of noodles covered with tomato sauce, mozzarella cheese and cherry tomatoes. You should end up with a total of three layers.
Cover the KitchenAid® 6-Quart Slow Cooker and set on high for 3-4 hours or on low for 5-6 hours. Turn the Slow Cooker off and let the lasagna sit for 30-45 minutes. Sprinkle some parsley over the lasagna before serving.