Slow Cooker Vegetarian Lasagna

• 1 cup Part-skim Ricotta Cheese
• 1 cup Mozzarella Cheese, Divided
• 1/4 cups Parmesan Cheese
• 2 Tablespoons Chopped Fresh Parsley
• Freshly Ground Black Pepper
• 1 jar (28 Oz. Size) Marinara Sauce
• 7 whole Uncooked Lasagna Noodles
• 2 cups Sliced Mushrooms
• 1 whole Small Or Medium Zucchini, Sliced

1. Spray the inside of a 3-quart slow cooker with cooking spray.
2. In a small bowl, mix together the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan, parsley and several grinds of black pepper.
3. Set aside.
4. Spread 1/4 of the marinara sauce in the bottom of the crock.
5. Place 1 1/2 to 2 lasagna noodles on top, breaking into pieces as needed to make them fit.
6. Spread with 1/2 of the ricotta cheese mixture.
7. Top with half of the vegetables, another 1/4 of the sauce and 2 more lasagna noodles.
8. Repeat this layer, ending with the last of the noodles and topping with the remaining 1/4 of the sauce.
9. Cover and cook on high for 2-3 hours or low for 4-6 hours, until noodles and vegetables are cooked through.
10. Turn off heat.
11. Uncover and sprinkle the remaining 1/2 cup of mozzarella cheese on top; recover and allow to rest for 5-10 minutes, or until the cheese is melted.
12. Recipe adapted quite a bit from Betty Crocker.

ricotta cheese, mozzarella cheese, parmesan cheese, parsley, freshly ground black pepper, lasagna noodles, mushrooms, zucchini

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-vegetarian-lasagna/ (may not work)