• 1 1/2 cups mozzarella cheese
  • 1/2 cup part-skim ricotta or cottage cheese
  • 1/3 cup grated Parmesan Cheese
  • 1 egg, lightly beaten
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 2 cans stewed tomatoes (or Italian style stewed tomatoes)
  • Italian spices
  • 2 medium zucchinis, diced or thinly sliced (2 ½ cups) **
  • 1 cup macaroni or 4 lasagna noodles, broken up
Slow Cooker Fresh Veggie Lasanga

This Veggie lasagna recipe was brought to us by one of our readers. Thanks Donna for sharing this easy Italian recipe.

Enjoy!

Preparation:

1 – In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano, and garlic powder.

2 – Spread 1/2 can of stewed tomatoes (broken up) on bottom of pot. Sprinkle Italian spices over tomatoes. Sprinkle 1/3 of zucchini over sauce and top with 1/3 of cheese mixture. Spread 1/3 of macaroni over cheese mixture. (If using lasagna noodles, spread 1/3 of noodles over cheese mixture.) Repeat layering, ending with remaining tomatoes and spices. Firmly press ingredients into pot.

3 – Cover and cook on low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve.

** Variation: 1 Medium zucchini (1 1/4 cups)
1 bag (6 oz.) fresh baby spinach

Serves 4 to 6