High Protein Vegetarian Lasagna | Crock Pot Recipe
Ingredients
- 24 oz pasta sauce (preferably low or reduced sodium)
- 1/2 eggplant, sliced thin lengthwise
- 1 zucchini, sliced thin lengthwise
- 3 c low-fat cottage cheese
- 2 c kale, torn
- 9 whole-grain lasagna noodles (I use Hodgson Mill whole wheat lasagna noodles)
- 1 c shredded mozzarella cheese
Instructions
- If needed, use a non-stick spray or paper towel with canola or olive oil to wipe down inside of slow cooker to avoid sticking. If yours is pretty non-stick, you can skip this step.
- Put a thin layer of pasta sauce in the bottom of the slow cooker to avoid sticking. Then begin to layer ingredients. You can layer however you wish, my method: pasta sauce, noodles, cottage cheese, eggplant, kale, noodles, pasta sauce, cottage cheese, zucchini, eggplant, cottage cheese, noodles, red sauce, mozzarella.
- Cook on high for 3 hours or on low for 6 hours. After timer goes off, turn OFF the slow cooker and let it sit for at least an hour. If you skip this step, it will turn to lasagna soup :).
Notes
You can use more veggies and less noodles if you like. I've found best flavor results (and less looking around the kitchen for extra bread!) when I keep at least 2 layers of noodles. For the eggplant and zucchini, I usually don't use the outermost slice that has lots of skin, but I do leave the skin on interior slices. For the kale, you could add more layers, but I personally don't like more than one layer of kale in my many trials of this recipe. I do not cook my noodles before adding them to the crockpot; they do get soft enough but it wouldn't hurt to cook a few minutes prior if you wanted to.
Nutrition
Calories: 181kcalCarbohydrates: 22gProtein: 17gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 588mgPotassium: 353mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!