Slow Cooker Zucchini Lasagna

• Vegetarian

• Produce

  • 2 tbsp Parsley
  • 1 cup Spinach

• Refrigerated

  • 1 Egg, large

• Condiments

  • 4 cups Tomato sauce or your favorite sauce, homemade

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 16 oz Mozzarella cheese, part skim
  • 1/4 cup Parmesan cheese
  • 15 oz Ricotta, part skim

Found on primaverakitchen.com

Description

Ingredients

• 15 oz part-skim ricotta
• 1 large egg
• ¼ cup freshly grated Parmesan cheese
• 1 cup spinach, chopped
• Salt and pepper
• 4 cups homemade tomato sauce* or your favorite sauce
• 4 medium zucchini, sliced ⅛ thick. (UPDATE: Since some readers are saying that this lasagna become a little soupy I made this lasagna again but this time I grilled the zucchini slices before I put on the slow cooker. It helped to draw out some moisture!
• 16 oz part-skim mozzarella cheese, shredded
• 2 tbsp parsley, chopped

Directions

• In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.
• Lightly coat the inside of the slow cooker with cooking spray.
• Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.
• Layer 5 or 6 zucchini slices to cover.
• Place some of the ricotta cheese mixture and top with the mozzarella cheese.
• Repeat the layers until all your ingredients are all used up.
• Top the lasagna with mozzarella and Parmesan cheese.
• Cover and cook on high for 3-1/2 to 4 hours.
• Turn off the slow cooker and let stand for about 1 hours. (UPDATE: Since some readers said the lasagna became a little soupy, I made it again and I let it stand for about 3 HOURS before serving. I found it was great because the liquid absorbed much more - Please, do not forget this step).
• Before serving top with fresh parsley