Slow Cooker Lasagna

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Clean Eating Online
Slow Cooker Lasagna
Author: Clean Eating Online
Serves: 4
[url href=”https://cleaneatingonline.com/wp-content/uploads/2013/07/spinach-lasagna-1.jpg”][img src=”https://cleaneatingonline.com/wp-content/uploads/2013/07/spinach-lasagna-1.jpg” alt=”” width=”300″ height=”300″ class=”aligncenter size-full wp-image-2795″][/url]
Ingredients
  • 1 nonstick cooking spray
  • 1 cup shredded low-fat mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup low-fat grated parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp dried oregano
  • 1/4 tsp 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
  • 6 fresh basil leaves (optional)
Instructions
  1. Spray crock pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.
  2. 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.
  3. 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.
  4. Cover and cook over low heat for 4 to 5 hours, depending on slow cooker. 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.
Calories: 186 Fat: 8 g Carbohydrates: 14 g Sugar: 3 g Sodium: 275 mg Fiber: 1 g Protein: 13 g