Project Description

Yummy Vegetarian LasagnaIngredients:

  • 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)


  • 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