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Slow Cooker Fresh Veggie Lasagna

Slow Cooker Fresh Veggie Lasagna

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
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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