Slow Cooker Lasagna Recipe

Slow Cooker Lasagna Recipe

Ingredients

• 1.6 kg low-salt spaghetti sauce
• 225g uncooked lasagna noodles
• 460 g shredded mozzarella cheese
• 1¼ cups (280 g) fat-free cottage cheese

Method

1. Spray the interior of the cooker with nonstick cooking spray
2. Spread one-fourth of the sauce on the bottom of the slow cooker
3. Arrange one-third of the uncooked noodles over the sauce
4. Break to fit if necessary
5. Combine the cheeses in a bowl
6. Spoon one-third of the cheeses over the noodles
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low 4 hours
10. Yield: 8 servings
11. Per serving: 212 g water; 523 calories (39% from fat, 18% from protein, 42% from carb)

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