Slow Cooker Veggie Lasagna
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 2 Tbsp. olive oil
  • 2 cups mushrooms, chopped
  • 1 cup Red Sun Farms®/Golden Sun® bell peppers, seeded, chopped
  • 1 large onion, finely chopped
  • 3 cups spinach, chopped
  • 1 lb. 2% cottage cheese
  • 2 cups (plus ½ cup) shredded mozzarella cheese, divided
  • ¼ tsp. salt
  • 1 jar (26 oz.) low-sodium pasta sauce
  • 2 large zucchini, sliced ¼-inch thick
  • 8 oz. no-boil whole wheat lasagna noodles
  1. Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.
  2. Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.
  3. Assemble lasagna in slow cooker as follows: pasta sauce, single layer noodles, cooked vegetables, single layer zucchini and cottage cheese mixture. Repeat for another 2 layers. Sprinkle ½ cup mozzarella cheese on top.
  4. Cook on low 5 hours, or until noodles and zucchini are tender.
For a complete meal, serve Slow Cooker Veggie Lasagna with:
• Salad topped with chopped apple, walnuts, brie cheese and balsamic vinaigrette
• A glass of 1% milk
Nutrition Information
Serving size: 8 Calories: 490 Fat: 16.32g Carbohydrates: 50.81g Sodium: 379mg Fiber: 4.64g Protein: 31.17g Cholesterol: 51mg