Slow Cooker Fresh Veggie Lasagna
Cooked in a slow cooker, such as a crock pot, this nutritious meal is full of flavor.
Preparation Time: 20 mins
Cooking Time: 4 hrs
Yield: 6 x 1 1/4 cup servings
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.