Slow Cooker Fresh Veggie Lasagna

Yield:
Serves 6

Prepare and serve right from your crock pot for easy prep and clean up.

Ingredients:

  1. Nonstick cooking spray
  2. 1-1/2 cups mozzarella cheese, shredded
  3. 1/2 cup part skim ricotta cheese
  4. 1/3 cup parmesan cheese, grated
  5. 1 egg, lightly beaten
  6. 1 teaspoon dried oregano
  7. 1/4 teaspoon garlic powder
  8. 1 cup low sodium marinara sauce (plus additional for serving)
  9. 1 medium zucchini, diced
  10. 4 no boil lasagna noodles
  11. 1 bag baby spinach
  12. 1 cup thinly sliced mushrooms
  13. Fresh basil leaves, optional
Directions:

Spray crockery pot of slow cooker with nonstick cooking spray; set aside.  In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.
 
Spread 2 T of pasta sauce in bottom of pot.  Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture.  Break 2 noodles into pieces to cover the cheese.  Spread 2 T of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms.  Repeat layering, ending with cheese and the remaining sauce.  Firmly press ingredients into pot. 
 
Cover and cook over low heat for 4-5 hours.  Allow lasagna to rest 20 minutes before cutting into wedges to serve.  Spoon a little extra sauce over each serving and top with a basil leaf if desired.


TDS 3