"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow Cooker Vegetable Lasagna Recipe

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This recipe for Slow Cooker Vegetable Lasagna, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Fagerlind
Added: Friday, April 3, 2009


1 1/2 c shredded Mozzarella cheese,
1/2 c part-skim Ricotta cheese,
1/3 c grated Parmesan cheese,
1 Egg (slightly beaten),
1 tsp dried oregano,
1/4 tsp garlic powder,
1 c Marinara sauce (plus additional for serving),
1 medium zucchini (diced),
4 no-boil lasagna noodles,
1 bag baby spinach,
1 c mushrooms (thinly sliced),
fresh basil leaves.

Spray crock pot or slow cooker with non-stick cooking spray. In small bowl, mix together cheeses, egg, oregano, and garlic powder. Spread 2 tbsp of sauce on bottom of pot. Sprinkle half of the zucchini over sauce and top with 1/3 of the cheese mixture. Layer noodles by breaking into pieces to cover the cheese. Spread 2 tbsp sauce and then layer half of the spinach and half of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook on low 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 basil leaf if desired.




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