3/4 lb zucchini, thinly sliced
1/2 lb sliced mushrooms
1 red bell pepper, diced
1 carton (15-oz) part-skim ricotta cheese
1 pkg (8-oz) shredded mozzarella cheese
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
1/4 tsp freshly ground black pepper
1 jar (26-oz) prepared pasta sauce with garlic
1/2 cup water
8 lasagna noodles, break into half
1/4 cup grated Parmesan cheese
Lightly spray the inside of the cooker with nonstick cooking spray.
In a large bowl combine the slliced zucchini, sliced mushrooms, and the diced bell pepper; set aside.
Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, parsly, garlic, and pepper; set aside.
Spread a half cup of the pasta sauce over the bottom of the cooker. Top with 4 of the noodle halves, overlapping if needed.
Blend 3/4 cup of the pasta sauce with the water; set aside.
Stir the rest of the pasta sauce along with 2 tablespoons of the Parmesan cheese into the vegetable mixture. Layer half of the mixture over the lasagna noodles. Top mixture with the another 4 halves of the lasagna noodles. Spread the ricotta cheese mixture over noodles and top with 4 more noodle halves. Top with the remaining vegetable mixture and top with the last 4 noodle halves. Spread the pasta sauce/water mixture over the top.
Place the cover on the cooker and cook on low for 6 to 7 hours or on high about 4 1/2 hours. During the last 10 minutes of the cooking time, sprinkle the last cup of the mozzarella cheese and the fourth cup of the of the Parmesan cheese over the top.
Remove lasagna from the heat (if that is possible with your cooker) and let set for 10 to 15 minutes before cutting to serve.
Yield: 6 to 8 servings.