Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 469.0
  Total Fat 21.0 g
      Saturated Fat 10.0 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 7.6 g
  Cholesterol 76.2 mg
  Sodium 639.2 mg
  Potassium 217.2 mg
  Total Carbohydrate 31.3 g
      Dietary Fiber 5.2 g
      Sugars 7.2 g
  Protein 36.7 g
  Vitamin A 15.7 %
  Vitamin B-12 27.2 %
  Vitamin B-6 9.4 %
  Vitamin C 3.5 %
  Vitamin D 0.0 %
  Vitamin E 1.7 %
  Calcium 57.9 %
  Copper 3.5 %
  Folate 26.6 %
  Iron 20.2 %
  Magnesium 6.3 %
  Manganese 1.3 %
  Niacin 19.1 %
  Pantothenic Acid     3.1 %
  Phosphorus     34.9 %
  Riboflavin 20.6 %
  Selenium 25.3 %
  Thiamin 14.6 %
  Zinc 26.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Whole Wheat Crockpot Lasagna

View the full Whole Wheat Crockpot Lasagna Recipe & Instructions
Submitted by: AZIAS_MOMMY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Whole Wheat Crockpot Lasagna

144 calories of Mozzarella Cheese, part skim milk, (2 oz)

133 calories of Ground beef, extra lean, (2 oz)

90 calories of whole wheat lasagna noodles, (0.29 serving)

62 calories of Blue Menu Mushroom Garlic Pasta Sauce, (0.44 cup)

37 calories of Fat Free Ricotta Cheese, (53.13 gram(s))

3 calories of Mushrooms, canned, (0.06 cup)

0 calories of Water, tap, (0.04 cup (8 fl oz))

0 calories of Water, tap, (0.04 cup (8 fl oz))

0 calories of italian seasoning, (0.13 tsp)


Nutrition & Calorie Comments  

This is top notch! I used about 1 1/2 lbs ground beef & dry italian herbs. Like many other posters, mine only took 3-4 hours. My hubby, who does not watch his calories, said it was quite delicious and requested it be put in regular rotation! Submitted by:
TREENOFLANE
(4/2/13)
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This was wonderful! Rather than go for a 2nd lb of meat, I added in 3-4 handsful of chopped fresh kale to the browning meat . . . it added volume to the meat layers, plus all the green fiber and nutrients. Spinach would work, too. I also used fresh chopped mushrooms rather than canned. YUM. Submitted by:
RINGINGMOM
(6/25/10)
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