Vegetarian Lasagna

Frozen Ground Burger Crumbles are a soy-based meat substitute available from BOCA (www.bocaburger.com).

Serves 8

Ingredients:

• 1 (26-ounce) jar marinara sauce
• 1 (14.5-ounce) can diced tomatoes
• Nonstick spray
• 1 (8-ounce) package no-boil lasagna noodles
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (8-ounce) package shredded Italian cheese blend or 8 ounces shredded mozzarella cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen ground (veggie) burger crumbles, thawed

1. Mix the marinara sauce and tomatoes with their juice together in a bowl.
2. Spray the inside of the crock in the slow cooker with nonstick spray. Spoon 1 cup of the sauce-tomato mixture into slow cooker. Arrange ¼ of the noodles over sauce, overlapping the noodles and breaking them into pieces so they are sized to cover as much sauce as possible. Spoon about ¾ cup sauce over the noodles, and then top that with ½ cup ricotta and ½ cup shredded cheese. Spread half of the spinach over cheese. Repeat layering two more times beginning with noodles, but in middle layer, replace the spinach with the thawed ground burger crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
3. Cover and cook on low for 3 hours or until the noodles are cooked and the cheese is melted.