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Fresh Spinach Lasagna

Fresh Spinach Lasagna

A very flavorful slow cooker recipe. This fresh spinach lasagna comes out perfect every time.


  • 2 cups shredded mozzarella cheese
  • 1/2 cup part-skim Ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup marinara sauce (plus additional for serving)
  • 1 medium zucchini, diced
  • 4-6 no-boil lasagna noodles
  • 1 (9 ounce) bag baby spinach
  • 1 cup thinly sliced fresh mushrooms
  • Fresh basil leaves (optional)


  1. Spray slow cooker with nonstick cooking spray.
  2. In small bowl, mix together mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.
  3. Spread 2 tablespoons of pasta sauce in bottom of slow cooker.
  4. Sprinkle half of zucchini over sauce and top with one third of cheese mixture. Break 2 noodles into pieces to cover cheese. Spread another 2 tablespoons of sauce and then layer half of spinach and mushrooms. Repeat layers, ending with cheese and sauce.
  5. Cover and cook on LOW for 4 hours.
  6. Allow to rest for 20 minutes before cutting into wedges.
  7. Spoon extra sauce over each serving and garnish with basil leaf.

Yield: 6 servings

200 Calories, 8 g. fat, 14 g. protein, 20% daily value calcium

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