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Enjoy this recipe from Homemade Harvest.
Submitted by: Cathy Estes from Larned, KS
1-1/2 c. shredded mozzarella cheese
1/2 c. cottage cheese
1/3 c. grated Parmesan cheese
1 egg, beaten
1 t. dried oregano
1/4 t. garlic powder
16-oz. jar marinara sauce
1-1/4 c. zucchini, diced and divided
8 no-boil lasagna noodles
6-oz. pkg. baby spinach, divided
1 c. sliced mushrooms, divided
Optional: fresh basil, chopped
Spray a slow cooker with non-stick vegetable spray. In a bowl,
mix together cheeses, egg, oregano and garlic powder. Spread
2 to 3 tablespoons marinara sauce in the bottom of slow cooker. Sprinkle half the zucchini over sauce, top with 1/3 of the cheese mixture. Break 2 noodles into pieces and cover cheese. Spread
2 to 3 tablespoons more sauce over noodles; layer half the spinach and half the mushrooms. Repeat layering, ending with cheese mixture and remaining sauce. Firmly press ingredients into slow cooker. Cover and cook on low setting 4 to 5 hours. Allow lasagna to stand 20 minutes before serving. If desired, garnish with basil. Serves 8. | |
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Spray a slow cooker with non-stick vegetable spray. In a bowl,
mix together cheeses, egg, oregano and garlic powder. Spread
2 to 3 tablespoons marinara sauce in the bottom of slow cooker. Sprinkle half the zucchini over sauce, top with 1/3 of the cheese mixture. Break 2 noodles into pieces and cover cheese. Spread
2 to 3 tablespoons more sauce over noodles; layer half the spinach and half the mushrooms. Repeat layering, ending with cheese mixture and remaining sauce. Firmly press ingredients into slow cooker. Cover and cook on low setting 4 to 5 hours. Allow lasagna to stand 20 minutes before serving. If desired, garnish with basil. Serves 8. |
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