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Feeling like something hearty this weekend to take the last of the chill off your bones?  This might be something to fix after a relaxing trip to the farmers market for some fresh produce.  It only takes about 20 minutes to prepare with 3 hours to cook and serves eight, so it may be the perfect lunch on Sunday.  What a way to cap off the weekend...if you don't have a big family, you'll have leftovers for lunch or dinner next week.  (Heyyy, perfect for Menu Plan Monday, eh?)

I love it when a plan comes together, don't you?  Enough talk.  Here's the recipe.  Yum!

What You Need:

• 1 - 8 oz package shredded mozzarella cheese, divided
• 1 - 15 oz container part-skim ricotta cheese
• 2 large eggs
• 1/4 C grated Parmesan cheese
• 1 tsp. salt, divided
• 1 C shredded carrots
• 3 C shredded zucchini, firmly packed
• 1 - 26 oz jar roasted garlic marinara sauce (or other favorite flavor; I'm thinking four cheese myself!)
• 8 - 10 regular lasagna noodles (not the no-boil style)

What To Do:

• Set aside 1/2 C mozzarella for later.
• In a bowl, combine remainder of mozzarella, riccota, eggs, Parmesan, and 1/2 tsp. salt.
• Cook carrots in microwave approx. 2 minutes.  Stir into cheese mixture and set aside.
• In separate bowl, stir 1/2 tsp. salt into shredded zucchini.
• Spray 5-quart slow cooker with vegetable cooking spray.  Spread 1/3 C sauce on bottom.  Break two noodles to fill and cover bottom of slow cooker.
• Spread 1 C of cheese mixture over noodles; top with 1 C shredded zucchini; top with 2/3 C marinara sauce.
• Create another layer of noodles and repeat layering of cheese, zucchini, and sauce.
• Add a third layer of noodles and top with remainder of cheese mixture and zucchini.
• Top with noodles and remainder of marinara sauce.
• Sprinkle with set aside 1/2 C of mozzarella cheese.
• Cover and cook on high for 3 hours.

Be sure to head on over to Diary of a SAHM to check out other tasty treats for Slow Cooking Thursday!