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
Serves: 6 person(s)
Preparation Time: 20 mins
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)
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.
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