Ingredients:

  • 2 tbsp Olive oil
  • 1 medium Onion, finely diced
  • 2 cloves Garlic, minced
  • 8 oz Mushrooms, sliced
  • 1 medium Zucchini, diced
  • 1 large Carrot, shredded
  • 2 cups Fresh baby spinach, chopped
  • 15 oz Ricotta cheese
  • 1 large Egg, lightly beaten
  • 1/2 cup Grated Parmesan cheese
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 24 oz Marinara sauce
  • 9 to 12 Lasagna noodles
  • 3 cups Shredded mozzarella cheese
  • 1/4 cup Fresh basil, torn

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onions, carrots, and mushrooms, cooking until the moisture evaporates and vegetables soften. Stir in the garlic and zucchini for another 2 minutes. Fold in the baby spinach until wilted, then remove from heat.
  2. In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, oregano, salt, and pepper. Mix until the texture is smooth.
  3. Spread 1/2 cup of marinara sauce on the bottom of the slow cooker to prevent sticking.
  4. Begin layering: Lay 3 noodles across the bottom (trim to fit), spread 1/3 of the ricotta mixture, top with 1/3 of the sautéed vegetable mix, and pour over a layer of marinara and a handful of mozzarella.
  5. Repeat the layering process two more times, finishing with a generous layer of mozzarella and a sprinkle of fresh basil.
  6. Cover with a tight-fitting lid. Cook on High for 3 hours or Low for 6 hours until noodles are tender and cheese is bubbly.
  7. Let the dish rest for 15 minutes before slicing to allow the layers to set.