Fresh Veggie Lasagna

Yield: 1 1/4 cups per serving

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 teaspoon dried oregano
• 1/4 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)

Instructions

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 on LOW for 4 to 5 hours.
9. Allow lasagna to rest for 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.