makes 6-8 servings
Ingredients:
- 12 oz part-skim ricotta, or cottage cheese drained of excess moisture
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 2 cups packed baby spinach, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp each, sea salt & pepper, or to taste
- olive oil to lightly coat slow cooker
- 1 – 15 oz jar marinara sauce, or homemade tomato sauce
- 4 medium zucchini, sliced 1/8″ thick
- 8 oz mozzarella cheese, shredded
- 2 Tbsps parsley, chopped to garnish
Instructions:
- Sprinkle zucchini slices with a tiny bit of salt, then set aside on paper towels.
- In a medium bowl, stir together ricotta cheese, egg, Parmesan cheese, chopped spinach, garlic and onion powder. Stir really well to combine everything.
- Lightly coat the inside of your crockpot with olive oil, then spread a couple of spoonfuls of tomato sauce onto the bottom.
- Gently pat your zucchini slices dry with paper towels. This step helps prevent watery lasagna.
- Layer your zucchini slices to cover the bottom.
- Spread over 2 spoonfuls of ricotta mixture over those zucchini, then sprinkle a small handful of shredded mozzarella.
- Repeat these layers until you’ve used all of your ingredients, then finish with a layer of shredded mozzarella on top.
- Cover and cook on HIGH for about 4 hours.
- Turn off the slow cooker and let stand for about 1 hour.
- Sprinkle with freshly chopped parsley.
Enjoy💕
