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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 14.7 g
  • Cholesterol: 26.5 mg
  • Sodium: 921.4 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.4 g

View full nutritional breakdown of Slow Cooker Lasagna for Vegetarians calories by ingredient
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Slow Cooker Lasagna for Vegetarians

Submitted by: HEASKA77

Introduction

The only difference between this recipe and Chef Meg's is that I substitute veggie sausage for the ground beef. The only difference between this recipe and Chef Meg's is that I substitute veggie sausage for the ground beef.
Number of Servings: 8

Ingredients

    16 oz (1 lb) Morningstar Farms Breakfast Patties (8 servings)
    2 c eggplant, diced (no need to peel it)
    1 jar low-sodium marinara sauce
    1/4 t red pepper flakes
    2 t dried thyme
    1 1/4 c water
    15 oz. ricotta cheese, part skim
    1 T parsley chopped
    1/4 c egg substitute(or 1 egg white)
    1 c shredded Italian blend cheese
    6 lasagna noodles, dried, no boil variety

Directions

Microwave the veggie sausage to cook then cut/mash it with a fork to get it to a ground beef sort of consistency. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user HEASKA77.






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