Ingredients

The following ingredients have 4 Servings
  • 4-1/2 cups fat-free meatless spaghetti sauce
  • 1/2 cup water
  • 10 ounces frozen chopped spinach, defrosted, drained and squeezed dry
  • 2 cups (16 ounces) non-fat cottage cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 8 ounces oven-ready lasagna noodles

Instruction

  • Ideal slow cooker size: 4-Quart.
  • In a large bowl, stir together the spaghetti sauce and water.
  • Make sure your spinach is as dry as possible.
  • In another bowl, mix together the spinach, cottage cheese, 1-1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, Italian seasoning and garlic powder, until well blended.
  • Spray your crock pot insert with nonstick cooking spray. (I used my 4-quart CrockPot. The recipe says to use a 4- or 5-Quart.)
  • Spread 1/4 of the sauce in the bottom of the slow cooker. Top with 1/3 of the noodles, breaking them to fit.
  • Spread the noodles with 1/3 of the spinach and cheese mixture, making sure the noodles are covered.
  • Repeat the layers two more times.
  • Spread your slow cooker spinach lasagna with the remaining sauce.
  • Cover and Cook on LOW 4 to 5 hours.
  • Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan cheeses. Cover and let stand 10 minutes to allow the cheese to melt.