When I was a kid, I wasn’t much of a fan of lasagna. But, I remember it being loaded with ground beef and cottage cheese. Now, I’ve never been a fan of ground beef, and for as much as I like cottage cheese (small curd, of course!), it just didn’t seem appealing to me at all! So, with some adaption (again, as usual!), here’s a vegetarian lasagna made via the crockpot!
Ingredients:
(Just a note, you will need to adjust your measurements according to the size of your crockpot. Also, when cooking, I don’t normally use a lot of measurements, so it’s really just a matter of how much of something you want to use!)
-whole wheat lasagna noodles
-ground veggie burger
-onion, chopped
-egglant, sliced
-zuchinni squash, sliced
-fresh spinach
-ricotta cheese
-spaghetti sauce
-mozzerella cheese
-Italian seasoning
Directions:
Start your bottom layer with the noodles (no need to boil or buy the no-boil kind), then start your layers and turn your crockpot on to low. It doesn’t take but a couple hours. You may need to add a little bit of water.
(I started it at 9:30am and it was done by 2pm)
It’s really soo easy and I’m just eating it now! Quite delish! 
