Slow Cooker Fresh Veggie Lasagna
Servings
6 Servings
Ingredients
- Nonstick cooking spray
- 1½ cup Mozzarella cheese shredded
- ½ cup part-skim Ricotta cheese
- ⅓ cup Parmesan cheese grated
- 1 egg lightly beaten
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 cup low-sodium fat-free marinara sauce (plus additional for serving)
- 1 medium zucchini diced
- 4 no-boil lasagna noodles
- 1 bag baby spinach
- 1 cup thinly sliced mushrooms
- Fresh basil leaves optional
Instructions
- 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 tablespoons 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 tablespoons 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.
- Source: National Dairy Council
If you want to cook it low and slow like a slow cooker, put it in the oven covered at about 225 degrees F and cook for 4 hours.
dont have a slow cooker. how long would i bake it for in the over?
This looks amazingly easy and delicious. Just wondering, how could you get the lasagna out of the pot in a perfect way so that you can cut it into wedges?
I like your recipes