Slow Cooker Veggie Lasagna
Ingredients:
- Nonstick cooking spray
- 1-1/2 cups 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 marinara sauce (plus additional for serving)
- 1 medium zucchini, diced
- 4 no-boil lasagna noodles
- 1 bag baby spinach
- 1 cup thinly sliced mushrooms
Servings: 6
Prep Time: 20 minutes
Cost/recipe: $9.53
Cost/serving: $1.59
Preparation:
Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In small bowl, mix together Mozzarella, Ricotta and Parmesan, egg, oregano and garlic powder.
Spread 4 tablespoons marinara sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 4 tablespoons of sauce and then layer 1/2 of spinach and 1/2 of mushrooms on top. Repeat layering, starting with 4 tablespoons marinara sauce, zucchini, 1/3 cheese mixture, noodles, spinach, mushrooms and remaining cheese mixture and marinara sauce. Firmly press ingredients into pot.
Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes so that most of the liquid will be absorbed. Cut into wedges to serve. If desired, spoon a little extra sauce over each serving.