Vegetarian

Slow cooker Zucchini Lasagna takes 20 minutes to prepare.

Slow cooker Zucchini Lasagna takes 180 minutes to cook.

Slow cooker Zucchini Lasagna makes 8 servings.

The ingredients for Slow cooker Zucchini Lasagna are:

15 oz. Meijer Low Fat Ricotta Cheese
15 oz can Great Value tomato sauce no salt added
1 - 25 oz jar Simple Nature Marinara Sauce
0.25 cup Egg substitute, Great Value original liquid eggs
1/4 cup Meijer Parmesan Reduced Fat cheese
1 cup Spinach, fresh
3 medium Zucchini, baby - 1/8" sliced
2 cup, shredded Mozzarella Cheese, whole milk
Salt and pepper to taste

Here is how you make Slow cooker Zucchini Lasagna:

In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set aside.Ladle about a cup of sauce on the bottom of the slow cooker and spread it well.Layer 5-6 slices of zucchini to cover.Place some of the ricotta cheese mixture and top with mozzarella cheese.Repeat layers until all your ingredients are used up.Top the lasagna with mozzarella and Parmesan cheese.Cover and cook on high for 3 1/2 - 4 hoursTurn off slow cooker and let stand for about 1 hour.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user XREPHA.

The nutritional information for Slow cooker Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.7

• Total Fat: 9.3 g
• Cholesterol: 39.6 mg
• Sodium: 1,046.8 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 4.4 g
• Protein: 17.6 g