Veggilicious Lasagna

Make this easy, cheesy and moist, very veggie and gluten-free lasagna your family's new and nutritious Italian classic favorite!

Ingredients:

I recommend buying as many fresh, local and organic ingredients as you can find to make this recipe:

1 - 8 oz. package shredded mozzarella cheese
1 - 15 oz. container of part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt
1 cup shredded carrots
3 cups shredded zucchini, firmly packed
1 - 26 oz. jar roasted garlic marinara
1 package brown rice lasagna noodles

Optional: include in your layering of vegetables - dried or thinly sliced tomatoes and raw baby spinach leaves.

Directions:

1. Set aside 1/2 cup of the mozzarella cheese. In a bowl, combine the remaining mozzarella with the ricotta cheese, eggs, Parmesan cheese and 1/2 tsp. salt.
2. Cook the shredded carrots in the microwave for 2 minutes, then stir into the cheese mixture and set aside.
3. In a separate bowl, stir the remaining 1/2 tsp. of salt into the zucchini.
4. Spray a 5-quart slow cooker with a cooking spray (I use olive oil). Spread 1/3 of the marinara on the bottom. Break two noodles to fill and cover sauce. Spread 1 cup of the cheese mixture over the noodles. Top with 1 cup of the shredded zucchini and spread 2/3 cup of marina over all. Add another layer of broken noodles, and repeat with layers of cheese mixture, zucchini and sauce. Top with broken noodles, remaining sauce, and sprinkle with the 1/2 cup of the reserved mozzarella cheese.
5. Cook in the slow cooker on high for 3 hours.

Serves 8

Note: Read the label on any pre-shredded cheese very carefully. Many brands are dusted with flour to prevent clumping, and as a result these cheeses are not gluten-free.