Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.4
- Total Fat: 10.2 g
- Cholesterol: 56.6 mg
- Sodium: 289.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 24.8 g
View full nutritional breakdown of MAKEOVER: Slow Cooker Lasagna (by BLUEKITTYGP12) calories by ingredient
MAKEOVER: Slow Cooker Lasagna (by BLUEKITTYGP12)
Submitted by: BLUEKITTYGP12View the original recipe for Slow Cooker Lasagna
Introduction
What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight." What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight."Number of Servings: 8
Ingredients
-
1 pound ground beef, 96% lean
1⁄4 tsp red pepper flakes
2 tsp dried thyme
One 24-ounce jar low-sodium marinara
sauce
Spinach, fresh, 2 cup
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend
(see Note)
1⁄4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles
Tips
Directions
**Please note that the cooking time should not exceed 4 hours. This is not an “all day” slow-cooker meal.**
1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat. Stir in red
pepper flakes, thyme, tomato sauce, eggplant,
and 1 1⁄4 cup water.
2. In a mixing bowl, combine the ricotta, shredded
cheese blend, egg substitute, and parsley.
3. Coat the inside of the slow cooker with nonstick
cooking spray. Place enough meat sauce
in the slow cooker to cover the bottom. Top
with 2 or 3 lasagna noodles (break them up as
needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese
mixture and finish with a top layer of the remaining
meat sauce.
5. Cover and set the slow cooker on low. Cook
for 31⁄2 to 4 hours.
Note: If you can’t find the Italian five-cheese
blend, shredded part-skim mozzarella will work
just fine.
Makes 8 servings; roughly one cup
1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat. Stir in red
pepper flakes, thyme, tomato sauce, eggplant,
and 1 1⁄4 cup water.
2. In a mixing bowl, combine the ricotta, shredded
cheese blend, egg substitute, and parsley.
3. Coat the inside of the slow cooker with nonstick
cooking spray. Place enough meat sauce
in the slow cooker to cover the bottom. Top
with 2 or 3 lasagna noodles (break them up as
needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese
mixture and finish with a top layer of the remaining
meat sauce.
5. Cover and set the slow cooker on low. Cook
for 31⁄2 to 4 hours.
Note: If you can’t find the Italian five-cheese
blend, shredded part-skim mozzarella will work
just fine.
Makes 8 servings; roughly one cup
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
 Recipe by BLUEKITTYGP12 via @SparkPeople){kind=link}