Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach, chopped
  • 24 oz marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 300g lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, zucchini, mushrooms, and bell pepper. Cook until the vegetables have released their moisture and are softened (about 7-10 minutes).
  2. Stir in the spinach until wilted, then remove from heat.
  3. In a medium bowl, combine the ricotta, beaten egg, chopped parsley, salt, pepper, and garlic powder. Stir until the mixture is velvety and uniform.
  4. Spread 1/2 cup of marinara sauce on the bottom of the slow cooker.
  5. Place 3 noodles over the sauce, snapping them to fit if necessary.
  6. Spread 1/3 of the ricotta mixture over the noodles.
  7. Top with 1/3 of the sautéed vegetables and a layer of mozzarella.
  8. Repeat the layering sequence (Noodles, Ricotta, Veggies, Mozzarella) two more times.
  9. Finish with a final layer of noodles, the remaining marinara sauce, mozzarella, and a dusting of Parmesan.
  10. Cover and cook on Low for 6 hours or High for 3 hours.