Categories: Pasta- Pasta Sauce- Pizza- Flatbread

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 jar (24 oz.) Classico tomato and basil pasta sauce
• 1 pkg. (8 oz.) Kraft shredded low-moister part skin mozzarella cheese

Directions

1. 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.

2. Mix egg, ricotta, 1/2 cup Parmesan and 2 Tbsp. basil until blended.

3. Spread 1/2 cup pasta sauce onto bottom of slow cooker sprayed with cooking spray, cover with layers of 14 of the zucchini. pasta sauce and cheeses. Cover with lid.

4. 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 minutes, to allow lasagna to set. Sprinkle with remaining basil.

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