Slow-Cooker Veggie Lasagna Recipe

Name: Slow-Cooker Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shredded part-skim mozzarella cheese; 3 tablespoons 1% cottage cheese; 2 tablespoons grated Parmesan cheese; 2 tablespoons egg substitute; 1/2 teaspoon Italian seasoning; 1/8 teaspoon garlic powder; 3/4 cup meatless spaghetti sauce; 1/2 cup sliced zucchini; 2 no-cook lasagna noodles; 4 cups fresh baby spinach; 1/2 cup sliced fresh mushrooms

Servings: persons

1/2 cup shredded part-skim mozzarella cheese
3 tablespoons 1% cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 cup meatless spaghetti sauce
1/2 cup sliced zucchini
2 no-cook lasagna noodles
4 cups fresh baby spinach
1/2 cup sliced fresh mushrooms

1
Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
2
In a small bowl, combine the first six ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture.
3
Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.
4
Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup shredded part-skim mozzarella cheese, 3 tablespoons 1% cottage cheese, 2 tablespoons grated Parmesan cheese, 2 tablespoons egg substitute, and more.

Yes, Slow-Cooker Veggie Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Veggie Lasagna

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