This recipe comes from the blog Raise Healthy Eaters. It was simple to make, had great flavors, AND is good for you! It makes TONS so we had a lot of leftovers, but the kids all liked it and I even thought it tasted like it had meat in it. I know the picture doesn't look very pretty, but take my word for it, it was a winner!
-8-ounce package shredded mozzarella cheese, divided
-15 ounces part-skim ricotta cheese
-2 large eggs
-¼ cup Parmesan cheese, grated
-1 teaspoon salt, divided
-1 cup carrots, shredded
-3 cups zucchini, shredded and firmly packed
(I used my food processor for the carrots and zucchini)
-26-ounce jar roasted garlic marinara sauce
-8-10 regular lasagna noodles *not no-boil* (I used gluten-free rice ones)
Remove ½ cup mozzarella cheese. Set aside.
In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and ½ teaspoon salt.
Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside.
In a separate bowl, stir remaining ½ teaspoon salt into zucchini.
Spray Crock Pot with cooking spray.
Spread 1/3 sauce on bottom. Gently break 2 noodles to fill and cover bottom.
Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini. Top with 2/3 cup marinara sauce.
Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and 2/3 cup marinara sauce).
Add a third layer of noodles and top with remaining cheese mixture and zucchini only.
Top with noodles and remaining marinara sauce, then sprinkle with the reserved ½ cup mozzarella.
Cook on High for 3 hours. Let stand 15-20 minutes before serving.