Veggie Lasagna

Veggie Lasagna
Makes 6 - 8
Prep 20 m
Stand 10 m
Slow Cook 4 1/2 hours on HIGH or 6 1/2 hours on LOW



  1. 1 of 4 Coat slow cooker bowl with nonstick cooking spray.
  2. 2 of 4 Insert slicing disk into food processor and thinly slice zucchini (or slice by hand). Transfer to a large bowl and add mushrooms and sweet pepper. In medium-size bowl, combine ricotta, 1 cup shredded cheese, parsley, garlic and black pepper.
  3. 3 of 4 Spread 1/2 cup pasta sauce over bottom of slow cooker. Top with 2 noodles (4 halves), overlapping as needed. Blend 3/4 cup pasta sauce with 1/2 cup water and set aside. Stir remaining sauce and 2 tablespoons of the Parmesan into zucchini mixture. Layer half of the zucchini mixture over noodles. Top with 2 more noodles (4 halves). Spread with ricotta mixture and top with 2 more noodles. Finish layering with remaining zucchini mixture and remaining 2 noodles. Spread with reserved sauce-water mixture.
  4. 4 of 4 Cover and cook on HIGH for 4 1/2 hours or on LOW for 6 1/2 hours, adding remaining 1 cup shredded cheese and 2 tablespoons grated Parmesan for last 10 minutes of cook time. Let stand 10 minutes before serving.
Nutrition Information for Veggie Lasagna
Servings Per Recipe: 6
Per Serving: 45 mg chol., 15 g Fat, total, 8 g sat. fat, 860 mg sodium, 5 g fiber, 441 kcal cal., 49 g carb., 29 g pro.