Slow Cooker Spinach Lasagna

Adapted from Unilever

  • 24 ozs fat-free cottage cheese
  • 8 ozs mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, divided
  • 2 whole eggs
  • 10 ozs frozen spinach, squeezed dry
  • 7/8 ozs vegetable soup mix, one envelope
  • 24 ozs low-fat spaghetti sauce
  • 8 pcs lasagna noodles, uncooked
Slow Cooker Spinach Lasagna
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.
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Posted: 9/20/2007
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 3.93
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 210
Calories from Fat 40 (19%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 44g 15%
Sodium 789mg 33%
Potassium 0mg 0%
Total Carbohydrate26g 9%
Dietary Fiber 3g 12%
Sugars 8g
Protein 18g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.