Project Description
Ingredients:
- 1 large egg
- 8oz part-skim ricotta
- 8oz 1% milkfat small curd cottage cheese
- 5 oz baby spinach, chopped
- 8 oz mushrooms, sliced
- 1 small zucchini, sliced into strips
- 1 28 oz can crushed tomatoes, undrained
- 1 28 oz can diced tomatoes, drained
- 3 cloves garlic, minced
- 15 whole wheat lasagna noodles, uncooked
- 2.5 cups part-skim mozzarella
- Optional seasonings: oregano, basil, Italian seasoning (1 tsp each, if desired)
Method
- Combine egg, ricotta, cottage cheese, spinach, mushrooms and zucchini in a large bowl
- Combine tomatoes and garlic in another bowl
- Coat slow cooker with non-stick cooking spray. Spread 1.5 cups of tomato mixture in bottom of a slow cooker. Arrange about 5 noodles over the sauce, breaking them to cover all the sauce. Spread half the ricotta/cottage cheese/veggie mixture over noodles and press down, then spoon 1.5 cups sauce and sprinkle 1 cup mozzarella. Then repeat.
- Top with a third layer of noodles and spread the remaining sauce over noodles.
- Put the lid on the slow cooker and cook for 4 hours on low or 2 hours on high. Once done sprinkle with remaining 1/2 cup mozzarella cheese.Serves: 8-9
Calories: 353
Fat: 9 gm
CHO: 44 gm
Fiber: 7 gm
Protein: 22gm
