Crockpot Veggie Lasagna

Everyone has at least one “go to” recipe.  That potluck, holiday-hosting, family-is-coming-over dish that is easy to make and pleases practically everyone.  My husband is always raving about his mom’s dishes–her meatloaf, sloppy joes, her chocolate chip cookies…her red velvet cake!!  “Get the recipe from her,” he says.  And while I’m not too proud to ask for a recipe, it’s the equivalent of trying to sing Madonna’s “Like a Prayer.”  If you’re not Madonna, you don’t even ATTEMPT to sing it.

Hence the reason I’ve experimented with a variety of recipes in the past couple of years.  And while I never owned a crockpot until moving to Alabama and marrying my husband (he came with a crockpot, along with a big appetite and a fairly flexible palate), it has become one of my favorite kitchen appliances.

I’ve made Crockpot Veggie Lasagna more times than I can count, with no complaints and lots of happy eaters.  So, by that standard, I am officially calling this one of “my signature dishes” that I plan to make (and share!) for years to come.

5 cups spinach
3 cups low fat cottage cheese
2 cups shredded Mozzarella cheese
2 t. garlic powder
2 t. onion powder
2 t. Italian seasoning
12 oz jar pasta sauce
1 chopped tomatoes
1 chopped red onion
1 chopped green pepper
lasagna noodles

Spray the crockpot with olive oil. Cover the bottom with sauce. Place the first layer of noodles into the pot. Follow with some spinach, veggies, cottage cheese, shredded cheese and sauce. Then top with garlic, onion powder and Italian seasoning. Continue layering. The final layer should end with sauce covered noodles, topped with shredded cheese.

Cook for 4-6 hours on low or 3-4 hours on high.