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Ingredients
- 15 ounces low-fat ricotta cheese
- 1 1/2 cup low-fat cottage cheese
- 6 tbsps. grated Parmesan cheese
- 3/4 tsp. dried oregano, divided
- 1 (24-28 oz.) jar marinara sauce (or about 3 cups)
- 7 traditional lasagna noodles, uncooked
- 2/3 cup shredded part-skim mozarella cheese, divided
Details
Servings 1
Preparation
Step 1
In a medium bowl, combine ricotta, cottage cheese, 2 tbsps. water, 1/4 cup Parmesan cheese and 1/2 tsp. oregano. Mix thoroughly.
Place marinara sauce in a medium bowl, add 1/2 cup water if too thick. Spread 1/2 cup on bottom of 4-6 qt. slow cooker.
Place half lasagna noodles over the sauce, breaking the noodles to fit. Don't worry if small spaces are uncovered. Cover the noodles with half of the cheese mixture (about 1 1/2 cups), then top with 1 cup sauce. Repeat.
Top with remaining noodles, cover with the remaining sauce, and sprinkle on the mozzarella, the remaining oregano and Parmesan. Cook for 3 to 3 1/2 hours on low or until fork tender. Turn off heat and let sit for at least 15 mins. before serving.
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