package (8 ounces) whole wheat lasagna noodles, cooked and drained
1
medium zucchini, thinly sliced
Slow Cooker Directions
1. Sprinkle eggplant with salt; let stand 10 to 15 minutes. Rinse and pat dry. Brush with 1 tablespoon olive oil. Brown both sides in medium skillet over medium heat. Set aside.
2. Heat remaining 1 tablespoon olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onion until softened. Stir in pasta sauce, basil and oregano. Set aside.
3. Combine ricotta, Monterey Jack and 1/2 cup Parmesan cheese in medium bowl. Set aside.
4. Spread one third of sauce mixture in bottom of slow cooker. Layer with one third of lasagna noodles, half of eggplant and half of cheese mixture. Repeat layers once. For last layer, use remaining third of lasagna noodles, zucchini, remaining third of sauce mixture and top with remaining 1/2 cup Parmesan.
5. Cover; cook on LOW 6 hours. Let stand 15 to 20 minutes before serving.
Note
This recipe scored highly in our taste test; however, it is not a true slow cooker recipe as most of the ingredients are cooked separately before being added to the slow cooker.
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