Veggie Lasagna

Veggie Lasagna
Servings: 6 to 8 Prep 20 mins Stand 10 mins Slow Cook 4 1/2 hours on HIGH or 6 1/2 hours on LOW

Ingredients

  • 2 small zucchini (12 ounces total), trimmed
  • 1 package (8 ounces) sliced mushrooms
  • 1 sweet red pepper, seeded and diced
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese
  • 1/4 cup packed parsley leaves, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon black pepper
  • 1 jar (26 ounces) roasted garlic pasta sauce
  • 8 traditional lasagna noodles (uncooked), broken in half
  • 1/4 cup grated Parmesan cheese

Make It

1. Coat slow cooker bowl with nonstick cooking spray.

2. 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. 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. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 441, Fat, total (g): 15, chol. (mg): 45, sat. fat (g): 8, carb. (g): 49, fiber (g): 5, pro. (g): 29, sodium (mg): 860, Percent Daily Values are based on a 2,000 calorie diet.