Source: 3-A-Day of Dairy

Layered noodles with spinach, mushrooms, zucchini, and cheese.

Servings

1 cooking spray
1.5 cup shredded mozzarella cheese
0.5 cup Cheese, ricotta, whole milk
0.33 cup grated Parmesan cheese
1 eggs , lightly beaten
1 tsp ground oregano
0.25 tsp garlic powder
1 cup low sodium marinara sauce , fat-free (plus additional for serving)
1 medium zucchini , diced
4 piece no boil lasagna noodles
10 oz fresh baby spinach
1 cup fresh mushroom slices
1 oz fresh basil leaves (optional)

1 Spray slow cooker pot with cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.
2 Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms.
3 Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
4 Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

A delicious recipe for vegetarians.