2 C. shredded mozzarella cheese
1/2 C. part-skim Ricotta cheese
1⁄3 C. grated Parmesan cheese
1 egg, lightly beaten
1 tsp. dried oregano
1/4 tsp. garlic powder
1 C. marinara sauce (plus additional for serving)
1 medium zucchini, diced
4-6 no-boil lasagna noodles
1, 9 oz. bag baby spinach
1 C. thinly sliced mushrooms
Fresh basil leaves (optional)
Spray slow cooker with nonstick cooking spray. In small bowl, mix together mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.
Spread 2 T. of pasta sauce in bottom of slow cooker. Sprinkle half of zucchini over sauce and top with one third of cheese mixture. Break 2 noodles into pieces to cover cheese. Spread another 2 T. of sauce and then layer half of spinach and mushrooms. Repeat layers, ending with cheese and sauce.
Cover and cook over low heat for 4 hours. Allow to rest 20 min before cutting into wedges. Spoon extra sauce over each serving and garnish with basil leaf. Yields 6 servings.
200 Calories, 8 g. fat, 14 g. protein, 20% daily value calcium