6 no-boil lasagna noodles
15 ounces low-fat ricotta cheese
2 cups low-fat mozzarella cheese, divided
1 lb sauteed mushrooms
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground black pepper
2 cups My Veggie Table basic marinara sauce or another of your choice
2 tablespoon Italian bread crumbs
- Combine the sauteed mushrooms, ricotta cheese, 1 cup of mozzarella cheese, egg, oregano, basil and pepper in a small bowl.
- Cover the bottom of the the crock of your slow cooker with some of the sauce. Top that with 2 noodles and then some of the filling. repeat until you end with a layer of sauce. Top the sauce with the remaining 1 cup of mozzarella cheese and the breadcrumbs.
- Cook on low for 5 hours.