Ingredients:

  • 15 oz (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cups (60g) fresh baby spinach, chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 medium zucchini, diced small
  • 1 red bell pepper, diced small
  • 8 oz (225g) mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 32 oz (907g) marinara sauce
  • 12 oz (340g) lasagna noodles
  • 3 cups (340g) shredded mozzarella cheese
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. In a medium bowl, stir together the ricotta, Parmesan, beaten egg, chopped spinach, oregano, salt, and pepper until the mixture is a cohesive, pale green cream.
  2. Combine the diced zucchini, bell pepper, mushrooms, and minced garlic in a small bowl, then stir them directly into the marinara sauce.
  3. Spread 1/2 cup (120ml) of the vegetable-marinara sauce on the bottom of the slow cooker to create the foundation.
  4. Lay 3 to 4 lasagna noodles over the sauce, breaking them to fit the shape of the slow cooker if necessary.
  5. Spread 1/3 of the ricotta mixture evenly over the noodles, then sprinkle 1 cup (113g) of mozzarella cheese.
  6. Spoon another layer of the vegetable-marinara sauce over the cheese and repeat the layers of noodles, ricotta, and mozzarella until all ingredients are used.
  7. Finish with a final layer of marinara sauce and a topping of mozzarella cheese.
  8. Cover and cook on High for 3 hours or Low for 6 hours. Garnish with fresh chopped parsley before serving.