Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Slow Cooker Fresh Veggie Lasagna

Slow Cooker Fresh Veggie Lasagna (Photo courtesy dairygood.org)

Slow Cooker Fresh Veggie Lasagna (Photo courtesy dairygood.org)

Slow Cooker Fresh Veggie Lasagna is a good recipe to file away for easy, weeknight meals. Serve with a fresh salad and milk.

Slow Cooker Fresh Veggie Lasagna
Yield: 6 servings

Nonstick cooking spray
1 1/2 cups shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon dried oregano
1/4 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

1. Spray the 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.
2. Spread 2 tablespoons of the 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 the cheese. Spread 2 tablespoons of the 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.
3. Cover and cook over low heat for 4 to 5 hours. Allow the lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a fresh basil leaf.
SOURCE: Dairygood.org

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