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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 340.2
  • Total Fat: 15.2 g
  • Cholesterol: 28.8 mg
  • Sodium: 705.6 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 24.5 g

View full nutritional breakdown of Rumbamel's Crockpot Easy Prep Lasagna calories by ingredient
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Rumbamel's Crockpot Easy Prep Lasagna

Submitted by: RUMBAMEL

Introduction

I usually don't make lasagna because of all the work that has to be put into it, but when I came across this recipe and figured I could use my Morning Star crumbles and Oven Ready noodles to speed it all up, I figured I would give it a shot. I usually don't make lasagna because of all the work that has to be put into it, but when I came across this recipe and figured I could use my Morning Star crumbles and Oven Ready noodles to speed it all up, I figured I would give it a shot.
Number of Servings: 8

Ingredients

    -1 bag, 12 oz Morning Star crumbles
    -1 3/4 C or about 16 oz Grandessa's Spinach and Cheese Spaghetti sauce (from Aldi)
    -1 1/4 C or about 10 oz Classico's Creamy Alfredo Light sauce
    -1 C water (I actually use filtered)

    -15 oz or 1 3/4 C Miceli's Low Fat ricotta cheese
    -1 1/2 C Sargento's shredded mozzarella cheese
    -1 large egg
    -1 1/2 t dried parsley
    -2 T grated Parmesan cheese

    -7 oven ready noodles from Culinary Circle (Shop n Save brand) 4.2 oz

    -1/2 C Sargento's mozzarella shredded cheese for the top
    -2 T grated Parmesan cheese for the top

Directions

--Put your crumbles in a large skillet over medium heat and cook until not frozen then add the two sauces and stir until warm. Add 1 C of this sauce to the bottom of your crock.

--In a medium bowl mix your ricotta, 1 1/2 C mozzarella, 2 T Parmesan, parsley and egg together well.

--Put 1/2 of your noodles (3 1/2 of the Culinary Circle ones), breaking them if necessary, on top of your sauce and top with 1/2 of your cheese mix.

--Pour 2 C of the meat sauce mix over the top of the cheese mix. Top with the remaining noodles, then the remaining cheese mix, then finally the remaining sauce.

--Cover and cook on low for 4-6 hours or until liquid is absorbed. Uncover and top with cheese (1/2 C mozzarella and 2 T Parmesan), recover and let sit for 10 min. to melt.

--Makes 8 servings.

--Enjoy!!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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