Very Veggie Lasagna

By mhatkinson

Ingredients

• 1 package (8 oz.) shredded mozzarella cheese, divided
• 1 container (15 oz.) part-skim ricotta cheese
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp salt, divided
• 1 cup shredded carrots
• 3 cups firmly packed shredded zucchini
• 1 jar (26 oz.) roasted garlic marinara sauce
• 8 to 10 regular lasagna noodles (not the no-boil variety

Details

Servings 8
Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp salt.
2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp salt into shredded zucchini.
3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add anotehr layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.