Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6353/
Slow Cooker Fresh Veggie Lasagna
Prepare and serve right from your crock pot for easy prep and clean up.
Yield: Serves 6
Ingredients
|
|
Nonstick cooking spray
|
|
|
| 1-1/2 |
cups |
mozzarella cheese, shredded
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|
|
| 1/2 |
cup |
part skim ricotta cheese
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|
|
| 1/3 |
cup |
parmesan cheese, grated
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|
|
| 1 |
|
egg, lightly beaten
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|
|
| 1 |
teaspoon |
dried oregano
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|
|
| 1/4 |
teaspoon |
garlic powder
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|
|
| 1 |
cup |
low sodium marinara sauce (plus additional for serving)
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|
|
| 1 |
|
medium zucchini, diced
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|
|
| 4 |
|
no boil lasagna noodles
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|
|
| 1 |
bag |
baby spinach
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|
|
| 1 |
cup |
thinly sliced mushrooms
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|
|
|
|
Fresh basil leaves, optional
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|
|
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.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6353/