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Slow-Cooker Veggie Lasagna

This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 3-1/2 hours
  • Makes
    2 servings


  • 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


  • Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
  • In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture.
  • 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.
  • Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.
Nutrition Facts
1 piece: 259 calories, 8g fat (4g saturated fat), 23mg cholesterol, 859mg sodium, 29g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 medium-fat meat, 1.500 starch, 1 vegetable, 0.500 fat.

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