super easy skinny veggie crockpot lasagna

This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you’ve got dinner!

INGREDIENTS:

• 2 24-ounce jars or cans of Italian tomato sauce (see notes)
• 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
• 24 ounces part-skim ricotta cheese OR cottage cheese
• 3–4 cups chopped vegetables of choice (I used kale)
• 2 cups shredded Mozzarella or Provolone cheese
• Parmesan cheese for topping
• fresh parsley for topping

INSTRUCTIONS:

1. Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
2. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
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