Slow Cooker Fresh Veggie Lasagna

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

Yield: Serves 6

Ingredients

Nonstick cooking spray

1-1/2 cups mozzarella cheese, shredded

1/2 cup part skim ricotta cheese

1/3 cup parmesan cheese, grated

1 egg, lightly beaten

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1 cup low sodium 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

Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 240

Calories From Fat: 90

Total Fat: 10g

Saturated Fat: 6g

Cholesterol: 60mg

Sodium: 380mg

Total Carbohydrates: 21g

Dietary Fiber: 3g

Protein: 16g

1-1/4 cups per serving, 11.4 g dairy protein, 35% calcium daily value

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

Please note that some ingredients and brands may not be available in every store.

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