1 lb Italian bulk sausage, browned and drained
1 red pepper, diced
1 cup diced mushrooms (optional)
1 (26 oz) can spaghetti sauce
1 (14 oz) can diced tomatoes
30 spinach leaves (or more or less)
1 (16 oz) tub cottage cheese
12 uncooked whole wheat lasagna noodles
1 cup mozzarella
1/3 cup Parmesan cheese
Brown and drain sausage in large skillet over the stove top. Turn heat off and add in peppers, mushrooms, spaghetti sauce, tomatoes and spinach and stir. Stir egg into the cottage cheese and whisk. Add cottage cheese mixture into skillet. Using a ladle, spoon about 1/2 cup of sauce into bottom of slow cooker. Place 3 noodles on top, breaking them in half, if needed. Layer sauce and noodles, ending with a layer of sauce. Sprinkle with mozzarella and Parmesan. Cover and cook on LOW for about 4-6 hours or HIGH for 2-3 hours.
I was really happy with the results of this lasagna. The spinach was hiding so the kids didn’t even notice it. Then I tossed in the peppers and mushrooms to add in a few more veggies. If you can find the whole wheat lasagna noodles they work the best because they don’t get as mushy as regular noodles. I love that you don’t have to cook the noodles and you only have to dirty the skillet and no other dishes. 4 stars.