slow cooker fresh veggie lasagna

Name: Slow Cooker Fresh Veggie Lasagna
Prep time: 20 min
Cook time: 5 h
Yield: 6
Cuisine: American
Ingredients: - nonstick cooking spray; 1 1/2 cup(s) mozzarella cheese, shredded; 1/2 cup(s) part skim ricotta cheese; 1/3 cup(s) parmesan cheese, grated; 1 - egg, lightly beaten; 1 teaspoon(s) dried oregano; 1/4 teaspoon(s) garlic powder; 1 cup(s) low sodium marinara sauce (plus additional for serving); 1 medium zucchini, diced; 4 - no boil lasagna noodles; 1 bag(s) baby spinach; 1 cup(s) thinly sliced mushrooms; - fresh basil leaves, optional

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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yield 6 serving(s)

prep time 20 Min

cook time 5 Hr

method Slow Cooker Crock Pot

Ingredients For slow cooker fresh veggie lasagna

nonstick cooking spray
1 1/2 c

mozzarella cheese, shredded
1/2 c

part skim ricotta cheese
1/3 c

parmesan cheese, grated
1

egg, lightly beaten
1 tsp

dried oregano
1/4 tsp

garlic powder
1 c

low sodium marinara sauce (plus additional for serving)
1 md

zucchini, diced
4

no boil lasagna noodles
1 bag

baby spinach
1 c

thinly sliced mushrooms
fresh basil leaves, optional

How To Make slow cooker fresh veggie lasagna

1
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.

2
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.
3
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.
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