Vegetable Lasagna...in a crock pot!

This meal was so good that I wanted to stop mid-meal and post it.  But, I couldn't pull myself away from the plate.  And, who doesn't love a crock pot meal?  So easy.  We loved it.

courtesy google images

Vegetable Lasagna

Adapted from Eatingwell.com

1 large egg

1 15-oz. container cottage cheese (or ricotta, if you prefer)

1 5-oz. package baby spinach, coarsely chopped

1 pkg. sliced fresh mushrooms, chopped

1 zucchini, quartered lengthwise and thinly sliced

2 28-oz. diced tomatoes

3 cloves garlic, minced

Pinch of crushed red pepper

Salt, Pepper as desired

1 Tbs. dried basil

1/2 Tbs. dried oregano

Garlic Salt, as desired

3 cups mozzarella cheese, divided

Favorite Pkg. of Noodles (I used penne)

Combine egg, cottage cheese, spinach, mushrooms, zucchini, salt, garlic salt, and pepper in a large bowl.  Combine tomatoes, and all remaining spices and minced garlic in medium sized bowl.    Coat your crock pot with cooking spray.  Pour 1 1/2 cups of tomato mixture in bottom, followed by half of cottage cheese mixture, then another 1 1/2 cups of the tomato sauce, half of the package of noodles, and then 1 1/2 cups of the mozzarella.  Repeat all previous layers.  Cook on high for 4-5 hours, mixing entire meal together HALFWAY through to allow all noodles to cook evenly.  Enjoy!