Ingredients

The following ingredients have 8 Servings
  • 15 oz part-skim ricotta
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup spinach (chopped)
  • Salt and pepper
  • 4 cups homemade tomato sauce 
  • 4 medium zucchini
  • 16 oz part-skim mozzarella cheese (shredded)
  • 2 tbsp parsley (chopped)

Instruction

  • In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.
  • Lightly coat the inside of the slow cooker with cooking spray.
  • Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.
  • Layer 5 or 6 zucchini slices to cover.
  • Place some of the ricotta cheese mixture and top with the mozzarella cheese.
  • Repeat the layers until all your ingredients are all used up.
  • Top the lasagna with mozzarella and Parmesan cheese.
  • Cover and cook on high for 3 to 4 hours.
  • Turn off the slow cooker and let stand for about 1 hours. (UPDATE: Since some readers said the lasagna became a little soupy, I made it again and I let it stand for about 3 HOURS before serving. I found it was great because the liquid absorbed much more - Please, do not forget this step).
  • Before serving top with fresh parsley