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recipe-289x194-slow_cooker_fresh_veggie_la

Nutrition Information

  • Calories: 240
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 60 mg
  • Sodium: 380 mg
  • Calcium: 35% Daily Value
  • Protein: 16 g (11.4 g dairy protein)
  • Carbohydrates: 21 g
  • Dietary Fiber: 3 g
Slow Cooker Fresh Veggie Lasagna
VN:F [1.9.17_1161]
Rating:

Ease: Moderate

Prep time: 20 minutes

Cook time: 5 hours

Yield: 6 servings

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 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 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 4-5 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.

Recipe Source: Recipe created by 3-A-Day of Dairy

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