Crock Pot Lasagne

• 1 (8 ounce) packageshredded mozzarella cheese
• 1 (15 ounce) container part-skim ricotta cheese
• 2 large eggs
• 14 cup grated parmesan cheese
• 1 teaspoon salt
• 1 cup shredded carrot
• 3 cups firmly packed shredded zucchini
• 1 (26 ounce) jarroasted garlic marinara sauce
• 8 -10 lasagna noodles

1. Remove 1/2 cup cheese from packed of shredded mozzarella and set aside.
2. In a bowl, combine remaining mozzarella cheese, ricotta cheese, eggs, parm cheese, and 1/2 tsp salt.
3. Cook carrots in microwave for 2 minute Stir into cheese mixture.
4. In another bowl stir in zucchini and 1/2 tsp salt.
5. Spray crockpot with nonstick spray.
6. Spread 1/3 c sauce on bottom.
7. Gently break 2 noodles to fill and cover bottom.
8. Spread 1 c cheese mixture over noodles.
9. Top with 1 cup shredded zucchini, then spread 2/3 c sauce over zucchini.
10. Repeat the layers 2 times.
11. After the third layer of noodles, top with remaining cheese mixture and zucchini, top with noodles and remaining sauce and sprinkle with 1/2 cup reserved mozzarella.
12. cook on high for 3 hours.

mozzarella cheese, ricotta cheese, eggs, parmesan cheese, salt, carrot, zucchini, garlic, lasagna noodles

Taken from www.food.com/recipe/crock-pot-lasagne-254801 (may not work)