Veggie Lasagna

This recipe was printed in Parents magazine. I don't remember the month.

Prep time: 20 minutes

1 package (8 oz.) shredded mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt, divided
1 cup shredded carrots
3 cups firmly packed shredded zucchini
1 jar (26 oz.) roasted garlic marinara sauce
8 to 10 regular lasagna noodles (not the no-boil variety)

1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp. salt.

2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp. salt into shredded zucchini.

3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add another layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.

Makes 8 servings.