4cupschopped vegetables of choicewe use kale most often
2-3cupsshredded mozzarella cheesewe are a cheese loving family so we use 3
Parmsean cheesefor topping
Instructions
Using coconut oil or butter, grease your slow cooker so the lasagna does not stick.
Spread about 3/4 of a cup of tomato sauce on the bottom of the slower cooker. Place a layer of lasagna noodles over the sauce. You will need to break them to make the fit. Doesn’t need to look pretty and overlapping is okay.
Over the noodles you will build layers as follows: 1/3 of each (cottage cheese, veggies, 1/3 sauce and shredded cheese). End with another layer of noodles and repeat the layer pattern two more times.
You will be left with a final layer of noodles. Over this spread a thin layer of sauce and whatever shredded cheese you have left. We also topped with a bit of cottage cheese so we wouldn’t waste it.
Cover and cook for 3 hours on high or 5-6 hours on low. In our slow cooker it takes about 5 hours. Turn off your slow cooker and let the lasagna sit for at least an hour. This will allow the moisture from the sauce to be absorbed by the lasagna. The longer you let it sit the more lasagna-like it will be in structure.
If you are in a pinch for time no worries! Simply serve as lasagna soup/chili instead. Still delicious just a bit watery 😉