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Slow Cooker Fresh Veggie Lasagna

Russ Myers


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


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20 Min
5 Hr
Slow Cooker Crock Pot


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nonstick cooking spray
1 1/2 c
mozzarella cheese, shredded
1/2 c
part skim ricotta cheese
1/3 c
parmesan cheese, grated
egg, lightly beaten
1 tsp
dried oregano
1/4 tsp
garlic powder
1 c
low sodium marinara sauce (plus additional for serving)
1 medium
zucchini, diced
no boil lasagna noodles
1 bag(s)
baby spinach
1 c
thinly sliced mushrooms
fresh basil leaves, optional

How to Make Slow Cooker Fresh Veggie Lasagna


  • 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.
  • 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.
  • 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.

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About Slow Cooker Fresh Veggie Lasagna

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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