Slow Cooker Fresh Veggie Lasagna

By SapphireBlu957

Layered noodles with spinach, mushrooms, zucchini, and cheese.


Nutrition Facts
Makes 6servings
Amount Per Serving
Calories 235.3
Total Carbs 20.6 g
Dietary Fiber 3.6 g
Sugars 3 g
Total Fat 11.1 g
Saturated Fat 6.1 g
Unsaturated Fat 5 g
Potassium 138.9 mg
Protein 17.8 g
Sodium 431.6 mg
Dietary Exchanges
1 Fat, 2 Meat, 1/2 Starch, 1 Vegetable

Ingredients

• Cooking spray
• 1 1/2 cup Cheese, mozzarella, shredded
• 1/2 cup Cheese, ricotta, partially skim
• 1/3 cup grated Parmesan cheese
• 1 eggs, lightly beaten
• 1 tsp ground oregano
• 1/4 tsp garlic powder
• 1 cup low sodium marinara sauce, fat-free (plus additional for serving)
• 1 medium zucchini, diced
• 4 piece no boil lasagna noodles
• 10 oz fresh baby spinach
• 1 cup fresh mushroom slices
• 1 oz fresh basil leaves (optional)

Details

Servings 6

Preparation

Step 1

1. Spray slow cooker pot with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.
2. 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.
3. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
4. 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.