Slow Cooker Spinach Lasagna
Adapted from
Unilever
10 servings
| 24 ozs fat-free cottage cheese | 10 ozs frozen spinach, squeezed dry | ||
| 8 ozs mozzarella cheese, shredded | 7/8 ozs vegetable soup mix, one envelope | ||
| 1/2 cup Parmesan cheese, divided | 24 ozs low-fat spaghetti sauce | ||
| 2 whole eggs | 8 pcs lasagna noodles, uncooked |
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In a mixing bowl, combine cottage cheese, one cup mozzarella cheese, 1/4 parmesan cheese, eggs, spinach, and vegetable soup mix. Mix well. In a 6-quart slow cooker, spread one cup spaghetti sauce. Layer four noodles, broken to fit, then one cup sauce, and half the cottage cheese mixture. Repeat layers once. Top with remaining sauce. Cook covered on low for 3 1/2 hours, or until noodles are done. Sprinkle with remaining cheeses. Cover and cook for ten minutes more. Let stand several minutes before serving.
| Calories | 210 | %CFF | 19 % | |
| Total Fat | 4 g | Saturated Fat | 2 mg | |
| Protein | 18 g | Cholesterol | 44 g | |
| Carbohydrates | 26 g | Sodium | 789 mg | |
| Sugars | 8 g | Fiber | 3 g | |
|
3.9 WW Points | ||||
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