PFK - Produce For Kids

Slow Cooker Veggie Lasagna

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Serves 8

Preparation Time: 20 Minutes
Cook Time: 5 hours

Ingredients:

• 2 Tbsp. olive oil
• 2 cups mushrooms, chopped
• 1 cup green bell pepper, seeded, chopped
• 1 large onion, finely chopped
• 3 cups spinach, loosely packed, chopped 
• 1 lb. 2% cottage cheese
• 2 cups (plus ½ cup) shredded mozzarella cheese, divided
• ¼ tsp. salt
• 26 oz. jarred low sodium pasta sauce 
• 2 large zucchini, sliced, ¼-inch thick rounds
• 8 oz. no-boil whole wheat lasagna noodles

Directions:

1. Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates. Season with salt and pepper.
2. In mixing bowl, mix cottage cheese, 2 cups mozzarella cheese and salt. Divide into 2 portions.
3. Grease slow cooker. Cover bottom with ⅓ of sauce and assemble as follows: single layer noodles, ⅓ of cooked vegetables, single layer zucchini, 1 portion of cottage cheese mixture, single layer of noodles. Repeat layering once in same order. Add layer of remaining sauce, cooked vegetables and zucchini.
4. Sprinkle ½ cup mozzarella cheese on top.
5. Cook on low for 5 hours or until noodles and zucchini are tender.

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