Slow Cooker Vegetable Lasagna
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- 1 cup zucchini, chopped
- 1 cup mushrooms, chopped
- 1/2 U onion, diced
- 4 U garlic cloves
- 15 oz. reduced fat ricotta cheese
- 1 U egg
- 2 tsp. dried basil (or oregano)
- 9 U whole wheat lasagna noodles
- 26 oz. marinara sauce
- 1 cup shredded part skim mozzarella cheese
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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