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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 9.4 g
  • Cholesterol: 16.0 mg
  • Sodium: 427.5 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.4 g

View full nutritional breakdown of Abi's vegetarian crockpot lasagna calories by ingredient
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Abi's vegetarian crockpot lasagna

Submitted by: GLITTERFAIRY77

Introduction

Got my daughter to eat spinach! haHA!!!

JUST because it is "crockpot" doesn't mean it doesn't have the same steps as a throw-it-in-the-oven lasagna, which you very well could do. I only did the crockpot because at the time when I made this, I did not have a sufficient pan to make a big lasagna.
Got my daughter to eat spinach! haHA!!!

JUST because it is "crockpot" doesn't mean it doesn't have the same steps as a throw-it-in-the-oven lasagna, which you very well could do. I only did the crockpot because at the time when I made this, I did not have a sufficient pan to make a big lasagna.

Number of Servings: 20

Ingredients

    *Hodson Mill Whole Wheat Lasagna Noodle, 16 oz
    4 cups fresh baby spinach
    4 cups spring green salad blend
    Baby Portabella Mushrooms, fresh, 3 cup pieces
    *Aldi Minced Garlic, 5 tsp
    *Extra Virgin Olive Oil, 3 tbsp
    *Sauce, Prego Marinara Sauce, 4 cup
    Granulated Sugar, .25 cup(OPTIONAL)
    dry Basil, 1 tbsp or 1/2 cup chopped fresh
    Parsley, 1/2 cup fresh or 1 tablespoon raw
    balsamic vinegar, 6 tablespoon
    Onions, raw, 1 cup, chopped
    1 each green pepper and yellow pepper, chopped (for extra color. YOU COULD use red)
    *Kraft 2% Shredded Cheddar Cheese, 4 cup

Tips

The lasagna did get a little watery. I had to very carefully skim off the extra liquid. You MAY want to drain the sauteed veggies with a collander/strainer and then add them back to the pot right before adding the sauce and the vinegar to avoid having to do this.


Directions

Chop all the vegetables that need to be chopped. Rinse the spinach and spring greens well and pat dry with paper towel, or let drain. USE A LARGE POT. Start by sauteing the onions and bell peppers. Add in the mushrooms. Cook until they start to turn a little browner. Add in the garlic. (Doing so TOO soon can cause the garlic to burn.) Stir well. Add in the spinach and spring greens. Cover, and let wilt. While this is happening, par-cook the lasagna according to the box directions. Once the noodles are cooked, start layering your ingredients in the crock pot. I did noodles, cottage cheese, extra veggie sauce, mozzarella, etc., until all the sauce and cottage cheese was used up. I had some extra noodles leftover, so..mrrf. You might. You might not. :)

Serving Size: Makes about 20 one cup servings.






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