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.