Slow Cooker Fresh Veggie Lasagna

By: Nebraska Dairy Council
By: Nebraska Dairy Council

Ingredients

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)

(Makes 6 Servings)

Directions

Spray 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
Recipe created by 3-A-Day™ of Dairy

Nutritional Facts per serving for individual food recipe:
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
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