Vegetarian Spinach Crock-Pot Lasagna

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)
• 12 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

Instructions

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