slow cooker fresh veggie lasagna
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
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nonstick cooking spray
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1 1/2 cmozzarella cheese, shredded
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1/2 cpart skim ricotta cheese
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1/3 cparmesan cheese, grated
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1egg, lightly beaten
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1 tspdried oregano
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1/4 tspgarlic powder
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1 clow sodium marinara sauce (plus additional for serving)
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1 mdzucchini, diced
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4no boil lasagna noodles
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1 bagbaby spinach
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1 cthinly sliced mushrooms
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fresh basil leaves, optional
How To Make slow cooker fresh veggie lasagna
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1Spray 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.
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2Spread 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.
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3Cover 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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