Source: 3-A-Day of Dairy

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

Servings

1.0
1 each  cooking spray 1.5
1 1/2 cup  shredded mozzarella cheese 0.5
0 1/2 cup  Cheese, ricotta, whole milk 0.3333
0.3333 cup  grated Parmesan cheese 1.0
1 each  eggs 1.0
1 tsp  ground oregano 0.25
0 1/4 tsp  garlic powder 1.0
1 cup  low sodium marinara sauce 1.0
1 each  medium zucchini 4.0
4 piece  no boil lasagna noodles 10.0
10 oz  fresh baby spinach 1.0
1 cup  fresh mushroom slices 1.0
1 oz  fresh basil leaves

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.