Slow Cooker Fresh Veggie Lasagna

• Servings: 6
• Preparation time: 20 minutes
• Cook time: 4 hours
• Source: Recipe created by 3-A-Day of Dairy

Ingredients

• Nonstick cooking spray
• 2 cups shredded mozzarella cheese
• ½ cup part-skim Ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 1 cup marinara sauce (plus additional for serving)
• 1 medium zucchini, diced
• 4-6 no-boil lasagna noodles
• 1 (9 ounce) bag baby spinach
• 1 cup thinly sliced mushrooms
• Fresh basil leaves (optional)

Directions

• Spray slow cooker with nonstick cooking spray. 
• In small bowl mix together mozzarella, Ricotta, Parmesan, egg, oregano, and garlic powder.
• Spread 2 tablespoons of pasta sauce in bottom of slow cooker. Sprinkle one-half of zucchini over sauce and top with one third of cheese mixture.  Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer half of spinach and mushrooms. Repeat layers ending with cheese and remaining sauce.
• Cover and cook over low heat for 4 hours.  Allow lasagna to rest 20 min before cutting into wedges. Spoon extra sauce over each serving and garnish with basil leaf.

Nutrition Information: 200 Calories, 8 g Fat, 14 g Protein, 20% Daily Value Calcium