Crock Pot Vegetarian Lasagna

Mr. Green Jeans

New member
1 - 26 oz. Jar pasta sauce
1 - 15 oz. can mini diced tomatoes
1/2 cup TVP (textured vegetable protein avail at your health food store)
1 cube vegetable bullion
2 - cups fat free cottage cheese
1 - 10 oz package chopped, frozen spinach (thawed & squeezed dry)
1/2 cup grated parmesan
1 cup shredded Italian blend cheese.
1 large egg slightly beaten
12 lasagna uncooked noodles (that's how many work in my crock pot)

Place the TVP and bullion in a large glass bowl and cover with about 1 1/2 cups of very hot water. Allow to stand for 20 - 30 minutes then drain. Combine sauce, tomatoes with juice and TVP. In a separate bowl, combine egg, cottage cheese spinach and parmesan.

Cover the bottom of the crock pot with about 1/2 cup of sauce. Add a layer of noodles breaking them to fit the crock. Top with about a cup and a half of sauce. Another layer of noodles. Next, the all the cottage cheese mixture then another layer of noodles. Finally the remainder of the sauce, top with a final layer of noodles then the shredded cheese. Cook on low for 4 - 5 hours.