Average Rating: 4.25TOTAL TIME: Prep: 25 min. Cook: 3-1/2 hours
YIELD: 2 servings.Ingredients
- 1/2 cup shredded part-skim mozzarella cheese
- 3 tablespoons 1% cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons egg substitute
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 3/4 cup meatless spaghetti sauce
- 1/2 cup sliced zucchini
- 2 no-cook lasagna noodles
- 4 cups fresh baby spinach
- 1/2 cup sliced fresh mushrooms
Instructions
- 1. Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
- 2. In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture.
- 3. Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.
- 4. Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.
Nutrition Facts
1 piece: 249 calories, 7g fat (4g saturated fat), 22mg cholesterol, 792mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 19g protein.
Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable.
