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Slow Cooker Fresh Veggie Lasagna

 

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Slow Cooker Fresh Veggie Lasagna
 

 

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Recipe

Slow Cooker Fresh Veggie Lasagna

Times

  • Prep Time : 20 min
  • Cook Time : 5 hour
  • Ready Time : 5 hour, 20 min

Servings

6 Servings

Ingredients

  • Nonstick cooking spray
  • 1½ cup Mozzarella cheese, shredded
  • ½ cup part-skim Ricotta cheese
  • ⅓ cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • ¼ 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)

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 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.

 

Source: National Dairy Council

Nutrients

Servings Per Recipe: 6 Servings

Amount Per Serving

  • Calories: 240
  • Total Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 380mg
  • Total Carbs: 21g
  •     Dietary Fiber: 3g
  • Protein: 16g

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comments

 

One Response to Slow Cooker Fresh Veggie Lasagna

  1. avatar says: Lola

    I like your recipes

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