Oh my goodness! This is so good and so easy. We didn’t even miss the meat! It did make a lot of lasagna but it does freeze well. And of course it is even better the next day!
Slow Cooker Veggie Lasagna
1 (12 oz.) bag Bird’s Eye Recipe Ready Primavera Blend frozen veggies, defrosted
1 (10 oz.) bag frozen chopped spinach, defrosted and extra liquid squeezed out
2 (24 oz.) jars marinara sauce
1 (24 oz.) container cottage cheese
1 1/2 cups Mozzarella cheese, shredded
1 1/2 cups Italian blend cheese, shredded
2 eggs, slightly beaten
1 (16 oz.) pkg. regular lasagna noodles, uncooked
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup water
In a large mixing bowl, combine the veggies, cottage cheese, water, garlic powder, salt, pepper, eggs and 3/4 cup each of the cheeses and mix well. Cover the bottom of a 6 or 7 quart slow cooker with 1 1/2 cups or so of marinara sauce. Top with lasagna noodles. Add cheese and veggie mixture. Cover with sauce again. Add a layer of lasagna noodles. Then a layer of cheese and veggie mixture and repeat until ingredients are gone ending with sauce over the noodles. Cover with lid. Cook on low 5-6 hours or until liquid is absorbed. Shut off slow cooker and top with the remaining Mozzarella and Italian blend cheeses and cover to melt, maybe 15 minutes. Cut and serve with a fresh salad and garlic bread.