Slow Cooker Fresh Veggie Lasagna

Makes 6 Servings
Prep Time: 20 min
Cook Time: 4-6 hours

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 (I used frozen)
• 1 cup thinly sliced mushrooms (did not include)
• 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.

Nutritional Facts
Calories: 240
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 380 mg
Calcium: 35% Daily Value
Protein: 16 g (11.4 g dairy protein)
Carbohydrates: 21 g
Dietary Fiber: 3 g