- 1 cup shredded mozzarella cheese
- cup Ricotta cheese
- 1/3 cup Parmesan cheese
- 1 egg, beaten
- 1 teas fresh or teas dried oregano
- 1 cup favorite mariana sauce
- 1 zucchini, diced
- cup shredded carrot
- 1 bag spinach
- 1 cup mushrooms, olives
- Fresh basil leaves
- 4 lasagna noodles, broken in pieces
Spray slow cooker with non stick cooking spray, set aside. In a small bowl, mix together Mozarella, Ricotta, Parmesan egg, oregano and garlic powder.
Place 2 Tablespoons of past sauce in the bottom of the pot. Sprinkle half o the zucchini, over sauce and top with 1/3 cup of the cheese mixture.
Sprinkle half of the zucchini, over sauce and top with 1/3 cup of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 Table. Of sauce and then layer half of the spinach, and half of the mushrooms. Repeat layering , ending with cheese, and the remaining sauce, Firmly press ingredients into pot.
Cover and cook over lot heat for 4-5 hours Allow lasagna to rest 20 minutes before cutting into wedges to serve soon a little extra sauce and top with chopped fresh basil.