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| Servings |
(1-1/4 cup) servings
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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 tsp dried oregano
- 1/4 tsp 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 mushrooms thinly sliced
- fresh basil leaves optional
Ingredients
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Rate this recipe!
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Instructions
- 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 the spinach and 1/2 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 for 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.
Recipe Notes
Recipe and photo courtesy of www.USDairy.com.
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