Very Veggie Lasagna

By courtneyepowell

Ingredients

• 1 pkg (8 oz) shredded mozzarella cheese, divided
• 1 15 oz container part-skim ricotta cheese
• 2 large eggs
• 1/4 c grated Parmesan cheese
• 1 t salt, divided
• 1 c shredded carrots, cooked
• 3 c firmly packed shredded zucchini
• 1 26 oz jar roasted garlic marinara sauce
• 8-10 regular lasagna noodles

Preparation

Step 1

1. Remove 1/2 c cheese from the package and set aside. In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and 1/2 t salt.
2. Stir cooked carrots into cheese mixture and set aside. In another bowl, stir remaining 1/2 t salt into shredded zucchini.
3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 c sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 c cheese mixture over noodles. Top with 1 c shredded zucchini, then spread 2/3 c marinara sasuce over zucchini. Add another layer and repeat all three layers until you run out. Cook on high for 3 hrs.