Slow Cooker Fresh Veggie Lasagna
Slow Cooker Fresh Veggie Lasagna
You won't miss the meat in this flavor-packed slow cooker lasagna. The best part? It takes just 20 minutes to prepare.This recipe is courtesy of the National Dairy Council.
Prep Time
20
minutes
Cook Time
5
hours
Servings
6
Total time: 5 hours, 20 minutes
Ingredients
- nonstick cooking spray
- 1 1/2 cup mozzarella cheese, shredded
- 1/2 cup part-skim ricotta cheese
- 1/3 cup parmesan cheese, grated
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1/4 teaspoon 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
- 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 two 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 four to five 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.