Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale
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Category: main dish


Yield = 6-8 servings

2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste


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Added 10 years ago by:
Suesie Eejima Suesie Eejima
     135 recipes
14 people cheffed this recipe
Sharon GormanHalle ThomasNatalie LarsonJodi BarneyMiri FinbergAshlin MollisonSusan A ThayerLinda le RicheKatie LynnRenée ConnollyStephanie Brooks HawkinsJennifer Seiley-PiattDaNette FranklinSuesie Eejima
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