Fresh Veggie Lasagna (slowcooker)

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Fresh Veggie Lasagna (slowcooker)

 

1 1/2 C. (6 oz.) mozzarella cheese

1/2 C. part-skim ricotta or cottage cheese

1/3 C. grated Parmesan cheese

1 egg, lightly beaten

1 tsp. dried oregano

1/5 tsp. garlic powder

1 C. marinara sauce (plus additional for serving)

1 medium zucchini (1 1/4 C., diced)

4 no-boil lasagna noodles

1 (6 oz.) bag baby spinach

1 C. thinly sliced mushrooms

fresh basil leaves, optional

 

Spray slowcooker pot 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 zucchini over sauce

and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover

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 on 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.