Ingredients

The following ingredients have 8 Servings
  • 2 lbs brown mushrooms (sliced)
  • 5 large garlic cloves (coarsely chopped)
  • 1 tbsp coconut or avocado oil (divided)
  • 9 large roasted red peppers (jarred*)
  • 10-12 lasagna noodles (whole wheat, brown rice or kamut)
  • 16 oz 1 tub cottage cheese**
  • 2 cans x 15 oz tomato sauce (low sodium***)
  • 1 1/4 cups marble cheese (shredded & divided)
  • Cooking spray (I use Misto)

Instruction

  • Preheat nonstick ceramic skillet on high heat and add mushrooms. Cook for 7-10 minutes until mushrooms have shrunk in half and stopped releasing water, stirring occasionally and draining water.
  • Reduce heat to medium and add half the oil. Cook for another few minutes until golden brown, stirring occasionally. Transfer to a medium bowl.
  • Return skillet to the stove and add remaining oil. Add garlic and saute for a minute or until fragrant and browned a bit, stirring frequently. Transfer to a bowl with mushrooms and stir to mix.
  • Spray the bottom and walls of a large slow cooker with cooking spray. Spread 1/3 of a can of tomato sauce, break noodles into pieces and lay to cover the bottom of a slow cooker. Cover with 1/4 cup marble cheese, 3 peppers (I butterflied them with hands taking out straight from a jar - no need to drain well, just a bit), 1/3 mushrooms, 1/3 cottage cheese and 1/3 can of tomato sauce. Repeat this layer 2 more times and then finishing with a layer of noodles and 1/2 can of tomato sauce on top.
  • Cover and cook on Low for 6 hours or on High for 3 hours.
  • Turn off the slow cooker, open and sprinkle with remaining 1/2 cup marble cheese. Cover and let lasagna sit and set for an hour.
  • Cut with a knife or a metal spoon into 8 portions and serve hot.