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Fresh Veggie Lasagna




  1. Spray crockery pot of slow cooker with nonstick cooking spray; set aside.
  2. In a small bowl, mix together mozzarella, ricotta, Parmesan, egg, oregano and garlic powder.
  3. Spread 2 tablespoons of pasta sauce in bottom of pot.
  4. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture.
  5. Break 2 noodles into pieces to cover cheese.
  6. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms.
  7. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
  8. Cover and cook over low heat for 4-5 hours.
  9. Allow lasagna to rest 20 minutes before cutting into wedges to serve.
  10. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Yield: 1 1/4 cups per serving


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