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Published on May 24, 2022

Skinny Veggie Crockpot Lasagna

Recipe: Skinny Veggie Crockpot Lasagna

You can enjoy lasagna that doesn't take a lot of prep or cook time. What's better? It's lower fat and has the vegetables your body needs. 

Skinny Veggie Crockpot Lasagna

Serves: 9


  • 1 (26-ounce) jar tomato sauce
  • 9 lasagna noodles
  • 1 tub (24-ounce) part-skim cottage cheese
  • 4 cups chopped vegetables of choice such as kale, spinach, zucchini or others
  • 2 cups shredded mozzarella cheese
  • 1 pound lean ground beef, cooked and crumbled
  • Optional: fresh parsley for topping

Note: Make sure to use part-skim mozzarella cheese and 1% or skim cottage cheese to keep the fat content as low as possible.


  1. Spray the crockpot with nonstick cooking spray. Spread a half-cup of tomato sauce on the bottom of pot.
  2. Break noodles so that they fit and mostly cover the bottom.
  3. Cover with about one-third of each of the ingredients including cottage cheese, veggies, additional sauce, beef and cheese. Repeat for a total of 3 complete layers covering the last noodles with a thin layer of sauce and more shredded cheese.
  4. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least 1 hour to allow the noodles to absorb all the moisture.

Nutrition Facts per Serving:

  • Calories: 327
  • Protein: 31.5g
  • Carbohydrate: 29.5g

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