Vegetarian Spinach Crock-Pot Lasagna

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

• Ready In: 6 hrs 30 mins
• 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

1. 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.
2. Combine spinach and minced garlic in bowl; season with salt and pepper.
3. 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.