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Looking for a delicious fresh veggie dish? this slow-cooker veggie lasagna made with Emeril Pasta and Beyond Pasta Maker will have your guests asking for repeats! This cheesy dish is full of flavors and to top it off the freshly homemade pasta will take this out of the ball park!


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Slow Cooker Veggie Lasagna Recipe
Serves 8

Ingredients:
1/2 cup shredded part-skim mozzarella cheese
3 Tbsp. 1% cottage cheese
2 Tbsp. grated Parmesan cheese
2 Tbsp. egg substitute
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
3/4 cup meatless spaghetti sauce, divided
1/2 cup sliced zucchini, divided
1/3 lb. Homemade Pasta Dough made with the Lasagna Disc, cut into 1-in. pieces, divided
4 cups fresh baby spinach, divided
1/2 cup sliced fresh mushrooms, divided

Directions:
1. Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 11/2-qt. slow cooker. Coat strips with cooking spray.
2. In a small bowl, combine the first 6 ingredients. Spread 1 Tbsp. spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture.
3. Sprinkle half of the noodles over cheese mixture. Spread with 1 Tbsp. sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.
4. Cover and cook on low for 31/2 to 4 hours or until heated through.

1 PIECE 507 cal., 18g fat (7g sat. fat), 146mg chol., 1269mg sod., 61g carb. (10g sugars, 6g fiber), 26g pro.

DIABETIC EXCHANGES 2 medium-fat meat, 11/2 starch, 1 vegetable.

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