Slow Cooked Fresh Veggie Lasagna

Ingredients Needed:
  • 1 cup shredded mozzarella cheese
  • cup Ricotta cheese
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten
  •  1 teas fresh or  teas dried oregano
  • 1 cup favorite mariana sauce
  • 1 zucchini, diced
  • cup shredded carrot
  • 1 bag spinach
  • 1 cup mushrooms, olives
  • Fresh basil leaves
  • 4 lasagna noodles, broken in pieces

Spray slow cooker with non stick cooking spray, set aside. In a small bowl, mix together Mozarella, Ricotta, Parmesan 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 sauce 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 layering , ending with cheese, and the remaining sauce, Firmly 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 serve soon a little extra sauce and top with chopped fresh basil.

YOUTUBE
PINTEREST
LINKEDIN
INSTAGRAM