Slow Cooker Vegetable Lasagna

By zircon50

Ingredients

• 1 (12 oz.) bag Bird's Eye Recipe Ready Primavera Blend frozen vegetables- defrosted
• 1 (10 oz. ) bag frozen, chopped spinach, defrosted and excess liquid sqeezed out and drained
• 2 (24 oz) jar spaghetti sauce
• 1 (24 oz) container of cottage cheese
• 1 1/2 cups Mozzarella cheese
• 1 1/2 cups Italian Blend shredded cheeses
• 2 eggs, slightly beaten
• 1 (16 oz.) package regular lasagna noodles, uncooked
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/3 cup water

Preparation

Step 1

1. In a large mixing bowl, combine the vegetables, cottage cheese, water, garlic powder, salt, pepper, eggs, and 3/4 cup of each of the cheeses and mix well.

2. Cover the bottom of a 6 or 7 qt. Slow Cooker with 1 1/2 cups or so of meat sauce.

3. Top with lasagna noodles.

4. Add cheese and vegetable mixture.

5. Cover with sauce again.

6. Add a layer of lasagna noodles.

7. Then a layer of cheese and vegetable mixture and repeat until ingredients are gone ending with sauce over the noodles.

8. Cover with lid.

9. Cook on low 5 to 6 hours or until liquid is absorbed.(Cooking times may vary with different slow cookers)

10. Shut off the slow cooker and top with the remaining Mozzarella and Italian Blend cheeses and cover to melt-maybe 15 minutes.

11. Cut and serve with a fresh salad.

12. This tastes even better the next day as left overs:)

13. Serves 8-10