Vegetarian: Pasta: Slow Cooker Fresh Veggie Lasagna

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

Author: Recipe courtesy of 3-A-Day of Dairy, adapted by CalorieKing
Date: January 11, 2012

Serves: 6 person(s)
Yield: 6 x 1 1/4 cup servings

Preparation Time: 20 mins
Cooking Time: 4 hrs

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.