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.

Yield: 1 1/4 cups, per serving

Nutrition facts per serving:
 

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