Skinny Veggie Lasagna

I've posted several different lasagna recipes here, but I have yet to do a vegetarian option. (Click HERE to see my other lasagna varieties)...

My neighbor, Lindsay, made us an awesome veggie lasagna when we had our baby boy, a year and a half ago. I had never had lasagna without meat before this. Wow... it was sooo good! I finally decided to give it a go myself. Since I am a crockpot nut... that was my cooking source. Of course, the crockpot makes everything easier cause you can just layer the goods and leave it to get even better. Here's my Skinny Veggie Lasagna recipe....

SKINNY VEGGIE LASAGNA

What you need:
2C diced zucchini
2C kale or spinach
1 small green bell pepper, diced
12 whole wheat lasagna noodles, broken in half
1C shredded mozzarella cheese
1 (26 ounce) jar tomato sauce
1 (15 ounce) container cottage cheese
salt, pepper, oregano, basil
*Optional: mushrooms, carrots, onion, eggplant

How to:
1. In bowl, mix cottage cheese & 1/2C mozzarella
2. Spray slow-cooker with non-stick spray. Layer half of the uncooked noodles. It's ok to overlap.
3. Place zucchini, spinach and bell pepper in a bowl. Add oregano, salt, pepper and basil. Toss
4. Spoon 1/2 veggie mixture on noodles. Top w/ 1/2 of the tomato sauce and 1/4C water.
4. Carefully spread cottage cheese mixture & layer the remaining noodles, remaining veggies, and sauce. Top with another 1/4C water.
5. Cover and cook on medium/high for 4 hours.
6. Sprinkle remaining 1/2C mozzarella and cook for 15 more minutes so it's nice and melty. Enjoy