Crockpot Zucchini Lasagna

Crockpot Zucchini Lasagna

Ingredients 

15 oz part-skim ricotta

1 large egg

1/4 cup freshly grated Parmesan cheese

1 cup spinach, chopped

Salt and pepper

4 cups homemade tomato sauce or your favorite sauce

4 medium zucchini, sliced 1/8″ thick. (I grilled them first to draw out some moisture)

16 oz part-skim mozzarella cheese, shredded

2 tbsp parsley, chopped

Instructions 

Slice 4 medium sized zucchini and grill them on both sides. 

In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.

Lightly coat the inside of the slow cooker with cooking spray. (I used a crockpot liner instead- no cleanup :) ) 

Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.

Layer 5 or 6 zucchini slices to cover.

Place some of the ricotta cheese mixture and top with the mozzarella cheese.

Repeat the layers until all your ingredients are all used up.

Top the lasagna with mozzarella and Parmesan cheese.

Cover and cook on high for 3-1/2 to 4 hours.

Turn off the slow cooker and let stand for about 1 hours. (It might be a bit soupy if you don’t let it stand)

Before serving top with fresh parsley

And there it is!  And it is delicious! 

Yield: 8, Serving Size: 8

Amount Per Serving:  Calories: 251 Total Fat: 13.9g Cholesterol: 59.7mg Sodium: 519.2mg Carbohydrates: 11.9g Sugar: 4.9g Protein: 20.8g