- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 407.0
- Total Fat: 18.0 g
- Cholesterol: 61.8 mg
- Sodium: 969.7 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.5 g
- Protein: 26.5 g
Crock Pot Meat & Vegetable LasagnaSubmitted by: JENNLAVOIE
Ground beef, lean, 16 oz (remove)
*Shady Brook Farm Turkey Sausage (Sweet Italian) (1 link), 3 serving (remove)
Eggplant, fresh, 3 cup, cubes (remove)
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 3.5 serving (remove)
*Spaghetti/Marinara Sauce (tomato sauce), 3.5 cup (remove)
*Barilla Lasagna Noodle, 2 noodles, 6 serving (remove)
*Summer Squash, 2 cup, sliced (remove)
*Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup (remove)
Egg substitute, liquid (Egg Beaters), .5 cup (remove)
Fage - 0%, 8 oz (remove)
Ricotta Cheese, part skim milk, 15 oz (remove)
Season to taste (suggest oregano, garlic pepper, red pepper flakes, thyme).
Add can of tomatoes and jar of marinara. Bring to slow boil.
Dice eggplant into 1 inch cubes and add to sauce mixture. Continue to simmer.
Meanwhile, mix fage, ricotta, and egg beaters in a separate bowl and set aside.
Spray 6 quart crockpot with Pam.
Add 1/4 of sauce mixture to crock pot. Top with 6 lasagna noodles. Add half of ricotta mixture and spread around over noodles. Layer in summer squash slices.
Add additional layers: meat sauce mixture, noodles, ricotta mixture, sauce mixture.
Top with shredded mozarella.
Set crock pot to high and let cook covered for 3 hours.
Serving Size: 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENNLAVOIE.