Slow Cooker Vegetable Lasagna
Ingredients
- 1 large red bell pepper, chopped
- 4 ounces cremini mushrooms (about 3 large), chopped
- 2 cups packed baby spinach, coarsely chopped
- 1 (24 ounce) jar low-sodium red pasta sauce, any flavor
- 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
- 15 ounces part-skim ricotta cheese
- ¾ cup freshly grated Parmesan cheese, divided
- 8 ounces oven-ready lasagna noodles (about 9 total)
- 2 cups shredded part-skim mozzarella cheese
- ¼ cup chopped fresh basil
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