SLOW-COOKER ZUCCHINI LASAGNA

Slow-Cooker Zucchini Lasagna image

Surprise the whole table with our Slow-Cooker Zucchini Lasagna. Our Slow-Cooker Zucchini Lasagna is a delicious twist on a classic family favorite.

Provided by My Food and Family

Categories Pasta

Time 5h50m

Yield 10 servings

Number Of Ingredients 8

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Ingredients

3 zucchini (1-1/4 lb.)
2 Tbsp. cornstarch
1 egg, beaten
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
3/4 cup KRAFT Shredded Parmesan Cheese, divided
1/4 cup chopped fresh basil, divided
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
24 ounce CLASSICO Tomato and Basil Pasta Sauce

Steps:

Cut zucchini lengthwise into 1/4-inch-thick slices; place in large resealable plastic bag. Add cornstarch; seal bag. Shake bag gently to evenly coat zucchini with cornstarch.
Mix egg, ricotta, 1/2 cup Parmesan and 2 Tbsp. basil until blended.
Spread 1/2 cup pasta sauce onto bottom of slow cooker sprayed with cooking spray; cover with layers of 1/4 of the zucchini, 2/3 cup ricotta mixture and 1/2 cup mozzarella. Repeat layers twice. Top with layers of remaining zucchini, pasta sauce and cheeses. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 2 to 3 hours). Transfer lasagna (in removable liner) from slow cooker to wire rack. Let stand, covered, 30 min. to allow lasagna to set. Sprinkle with remaining basil.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 6 g, Protein 16 g