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Lavish Lasagna (Crock Pot)


   Serving Size:
1 cup provides 0.5 oz grain, 1.5 oz meat/ meat alternate and 1/2 cup vegetable for a 3-5 year old at lunch/supper.


12 cups




2 Tbsp. olive oil
2 cups chopped mushrooms
1 cup seeded, chopped green bell pepper
1 cup finely chopped yellow onion
3 cups loosely packed, chopped spinach
1 lb. 2% cottage cheese
3 cups (divided) shredded mozzarella cheese
1/4 tsp. salt
26 oz. jarred low sodium pasta sauce
2 large (sliced, 1/4-inch thick rounds) zucchini
8 oz. no-boil whole wheat lasagna noodles

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates. Reserve 1/2 cup mozzarella cheese. In a bowl, mix cottage cheese, 2 1/2 cups mozzarella cheese and salt. Grease slow cooker with cooking spray. layer ingredients in the slow cooker as follows: cover bottom with 1/3 of sauce and top with half of the noodles, cooked vegetables, zucchini and cottage cheese. Follow with another 1/3 of sauce and remaining noodles, vegetables, zucchini and cottage cheese. Top with remaining sauce. Sprinkle 1/2 cup mozzarella cheese on top. Cook on low for 5 hours or until noodles and zucchini are tender.



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Twist and Sprout Cookbook