Slow Cooker Zucchini Lasagna

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💕