Veggie Lasagna

Prep Time: 25 Minutes

Cook Time: 0 Minutes

Ready In: 25 Minutes

Servings: 2

This âveggie-liciousâ alternative to traditional lasagna makes use of slow-cooker convenience. âI suggest using chunky spaghetti sauce,â notes Laura Davister of Little Suamico, Wisconsin.

Ingredients:

1/2 cup shredded part-skim mozzarella cheese

3 tablespoons 1% cottage cheese

2 tablespoons grated parmesan cheese

2 tablespoons egg substitute

1/2 teaspoon italian seasoning

1/8 teaspoon garlic powder

3/4 cup meatless spaghetti sauce

1/2 cup sliced zucchini

2 no-cook lasagna noodles

4 cups fresh baby spinach

1/2 cup sliced fresh mushrooms

Directions:

1. In a small bowl, combine the first six ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of a 1-1/2-qt. slow cooker coated with cooking spray. Top with half of the zucchini and a third of the cheese mixture.
2. Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.
3. Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender. Yield: 2 servings.

By RecipeOfHealth.com