1 tea olive oil
2 garlic cloves chopped
2 med carrots, cut into 1 inch matchsticks (frozen will work)
2 med zucchini, cut into 1 inch matchsticks
(frozen will work)
10 oz mushrooms, thinly sliced
1 14 oz italian stewed tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
1/2 teaspoon italian seasoning
16 oz low fat cottage cheese
2 eggs (binder)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz "UNCOOKED" lasagna noodles
1/2 cup skim mozzarella cheese
1/2 cup grated parmesan cheese
Large bowl mix veggies, mushrooms, stewed tomatoes, tomato sauce, tomato past, and italian seasoning with 2 cups of water (stir all together)
In a second bowl, mix cottage cheese, eggs, salt and pepper (stir sll together)
Spoon 1 1/2 Cup of veggies into crock pot, cover with a layer of noodles, and cover with a layer of cottage cheese mixture. Top with 1/2 mozzarella and 1/2 parmesan cheeses.
Again, layer with the veggies, noodles and cottage cheese then top with 1/2 mozarella and 1/2 parmesan cheeses.
Cover and turn crock pot on LOW and cook 6 to 8 hours.
You may add additional layers, sometime I add egg plant or patty pan squash. Just keep layering till you run out of ingredients.