Slow Cooker Fresh Veggie Lasagna 

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Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 4 hrs

Yield: 6 x 1 1/4 cup servings

Cooked in a slow cooker, such as a crock pot, this nutritious meal is full of flavor.

Ingredients:

1 nonstick cooking spray

1 cup shredded low-fat mozzarella cheese

1/2 cup part-skim ricotta cheese

1/3 cup low-fat grated parmesan cheese

1 egg, lightly beaten

1 tsp dried oregano

1/4 tsp 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

6 fresh basil leaves (optional)

Directions:

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.

Spread 2 tablespoons of 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 cheese.

Spread 2 tablespoons 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.

Cover and cook over low heat for 4 to 5 hours, depending on slow cooker. 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.

Variations:

* For a vegetarian version, use a classic, meatless marinara sauce.

Author:

Recipe courtesy of 3-A-Day of Dairy, adapted by Family Health Network
3-A-Day of Dairy