Recipe: Skinny Veggie Crockpot Lasagna

Skinny Veggie Crockpot Lasagna

Serves: 9

Ingredients

• 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.

Instructions

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: