SLOW-COOKER VEGGIE LASAGNA RECIPE: HOW TO MAKE IT
This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 55 minutes
Prep Time 25 minutes
Cook Time 03 hours 30 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray. , In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture., Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and remaining spaghetti sauce., Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.
Nutrition Facts : Calories 259 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
SLOW-COOKER VEGETABLE LASAGNA - MY FOOD AND FAMILY
Enjoy easy preparation for this Slow-Cooker Vegetable Lasagna! Relish in the slow-simmered tender noodles in this delicious vegetable lasagna.
Provided by My Food and Family
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
- Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
- Spoon 1-1/2 cups sauce into slow cooker; top with layers of half <u>each</u> of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 320, FatContent 15 g, SaturatedFatContent 8 g, TransFatContent 0 g, CholesterolContent 65 mg, SodiumContent 680 mg, CarbohydrateContent 0 g, FiberContent 4 g, SugarContent 0 g, ProteinContent 22 g
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