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Slow Cooker Fresh Veggie Lasagna
Prepare and serve right from your crock pot for easy prep and clean up.
Customer Rating: not rated
0 Ratings 2 Comments
Yield: Serves 6
Ingredients
| Nonstick cooking spray | ||
| 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 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 |
Directions:
Spray crockery 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 T of pasta sauce in bottom of pot. Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover the cheese. Spread 2 T 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.
Photo and recipe compliments of The Midwest Dairy Association, www.midwestdairy.com
Nutrition Facts
Yield: Serves 6
Approximate Nutrient Content per serving:
| Calories: | 240 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10 | g |
| Saturated Fat: | 6 | g |
| Cholesterol: | 60 | mg |
| Sodium: | 380 | mg |
| Total Carbohydrates: | 21 | g |
| Dietary Fiber: | 3 | g |
| Protein: | 16 | g |
1-1/4 cups per serving, 11.4 g dairy protein, 35% calcium daily value
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Customer Comments
Lisa L
“I would recommend more cheese and some green pepper in this recipe. We enjoyed it.”
Connie M Bella Vista, AR
“no boil noodles are okay, but they get softer than what you may be used to!”
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