https://tryon.iga.com/Recipes/Detail/6353/
Prepare and serve right from your crock pot for easy prep and clean up.
Yield: Serves 6
| Nonstick cooking spray | |||
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| 1-1/2 | cups | mozzarella cheese, shredded | |
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| 1/2 | cup | part skim ricotta cheese | |
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| 1/3 | cup | parmesan cheese, grated | |
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| 1 | egg, lightly beaten | ||
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| 1 | teaspoon | dried oregano | |
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| 1/4 | teaspoon | garlic powder | |
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| 1 | cup | low sodium marinara sauce (plus additional for serving) | |
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| 1 | medium zucchini, diced | ||
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| 4 | no boil lasagna noodles | ||
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| 1 | bag | baby spinach | |
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| 1 | cup | thinly sliced mushrooms | |
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| Fresh basil leaves, optional | |||
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Yield: Serves 6
Approximate Nutrient Content per serving:
| Calories: | 240 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Saturated Fat: | 6g | |
| Cholesterol: | 60mg | |
| Sodium: | 380mg | |
| Total Carbohydrates: | 21g | |
| Dietary Fiber: | 3g | |
| Protein: | 16g |
1-1/4 cups per serving, 11.4 g dairy protein, 35% calcium daily value
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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 T of pasta sauce in bottom of pot. Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover the cheese. Spread 2 T 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.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/6353/
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