Ingredients
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1 medium zucchini
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1 medium yellow squash
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1 (15 oz) tub fat-free ricotta
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2 tbsp Italian seasoning
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1 tbsp olive oil
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2 (15 oz) cans no-salt-added tomato sauce
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1/2 (16 oz) box lasagna sheets
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1 (16 oz) bag reduced-fat mozzarella cheese
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2 tbsp dried parsley (optional)
Steps
1
Cut the zucchini and squash lengthwise into ⅛-inch thick slices. Season with salt and pepper. In a small bowl, combine the ricotta and Italian seasoning. Season with salt and pepper.
2
Brush a 6- to 8-qt slow cooker with the oil. Add ½ cup tomato sauce to bottom of slow cooker. Layer 3 lasagna sheets to cover sauce, breaking noodles as needed. Top with ½ cup ricotta mixture and ¼ cup mozzarella. Cover with ½ cup tomato sauce and a layer of squash. Top with another ½ cup ricotta mixture and ¼ cup mozzarella. Repeat process, layering pasta and squash noodles with the mozzarella and tomato sauce.
3
Sprinkle remaining mozzarella over lasagna. Cover with lid and cook on high 2–2½ hours, until both the noodles and the squash are tender. Turn off slow cooker and let sit 30 min. Garnish with the parsley, if desired.
