Slow Cooker Veggie Lasagna

This simple lasagna is a great recipe to cook as a family. Kids will love chopping the soft mushrooms and zucchini and helping to create the layers and using a slow cooker is a perfect for a weeknight meatless meal. This recipe comes to us from our friends at Produce for Kids.

Serves 8

  • 2 tablespoons olive oil
  • 2 cups mushrooms, chopped
  • 1 cup bell pepper, seeded, chopped
  • 1 sweet onion, finely chopped
  • 3 cups baby spinach, chopped
  • 1 pound (16 oz.) 2% cottage cheese
  • 2 cups (plus 1/2 cup) shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 26 ounces low-sodium pasta sauce
  • 2 zucchini, sliced 1/4-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.

Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.

Assemble lasagna in slow cooker as follows: 1/3 of pasta sauce, single layer noodles, 1/3 of cooked vegetables, single layer zucchini and 1/3 of cottage cheese mixture. Repeat for another 2 layers.

Sprinkle 1/2 cup mozzarella cheese on top.

Cook on low 5 hours, or until noodles and zucchini are tender.

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Nutrition Information

Slow Cooker Veggie Lasagna

Servings per Recipe: 8

Amount per Serving

Calories:  361

Calories from Fat:  116

Total Fat:  13g

Saturated Fat:  4g

Cholesterol:  20mg

Sodium:  396mg

Potassium:  362mg

Carbohydrates:  51g

Dietary Fiber:  8g

Protein:  20g

Sugars:  38%

Vitamin A:  49%

Vitamin C:  55%

Calcium:  11%

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