Crock Pot Veggie Lasagna!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Approx half a box of Whole Grain (or Whole Wheat) Lasagna Noodles - be sure to get the long cooking ones, not the quick boil. *One jar of tomato sauce*One container of Lactaid low fat cottage cheese*One can of pumpkin*One small eggplant (or your veggies of choice)*Italian seasonings--I also recommend adding cannellini beans in the tomato sauce layer for extra protein and fiber but omitted them from this version.
1. Bust out your crock pot and spray the inside with non-stick cooking spray
2. Take the pumpkin and cottage cheese and mix them together. Add Italian Seasoning, or garlic and shallots, or any combination of "italian" flavors you enjoy.
3. Start with a layer of tomato sauce in the bottom of the crock pot, spread thin and evenly
4. Lay about 2-3 lasagna noodles across the bottom (you'll have to break them to get them to fit, so I use the bits and pieces to fill in the gaps)
5. For the next layer, use the pumpkin & cheese mixture, then repeat the lasagna noodles from Step 4.
6. For the next layer, use tomato sauce plus veggies (and beans if you're using them).
7. Repeat steps 4-6 until you've used all your ingredients (I usually get 3 layers of each)
8. Cook on low for approx 4 hours or hi for 2-3 hours.
9. Cut and enjoy!
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.
2. Take the pumpkin and cottage cheese and mix them together. Add Italian Seasoning, or garlic and shallots, or any combination of "italian" flavors you enjoy.
3. Start with a layer of tomato sauce in the bottom of the crock pot, spread thin and evenly
4. Lay about 2-3 lasagna noodles across the bottom (you'll have to break them to get them to fit, so I use the bits and pieces to fill in the gaps)
5. For the next layer, use the pumpkin & cheese mixture, then repeat the lasagna noodles from Step 4.
6. For the next layer, use tomato sauce plus veggies (and beans if you're using them).
7. Repeat steps 4-6 until you've used all your ingredients (I usually get 3 layers of each)
8. Cook on low for approx 4 hours or hi for 2-3 hours.
9. Cut and enjoy!
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 505.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.9 g
- Protein: 11.4 g
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