Spray slow cooker with non stick cooking spray, set aside. In a small bowl, mix together Mozarella, Ricotta, Parmesana egg, oregano and garlic powder.
Place 2 Tablespoons of past sauce in the bottom of the pot. Sprinkle half o the zucchini, over sauce and top with 1/3 cup of the cheese mixture.
Sprinkle half of the zucchini, over sauch and top with 1/3 cup of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 Table. Of sauce and then layer half of the spinach, and half of the mushrooms. Repeat layer ing , ending with cheese, and the remaining sauce, Firmley press ingredients into pot.
Cover and cook over lot heat for 4-5 hours Allow lasagna to rest 20 minutes before cutting into wedges to servie soon a little extra sauce and top with chopped fresh basil.
All recipes created by Luann Alemao, a family and consumer science professional, speaker, consultant, and author. For more recipes, watch Luann’s television show Get Fit or feel free to Email Luann.
