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Super Easy Skinny Veggie Crockpot Lasagna

kept byElyn7071

(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for topping



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