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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.3
  • Total Fat: 19.6 g
  • Cholesterol: 91.7 mg
  • Sodium: 837.0 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 26.8 g

View full nutritional breakdown of Crockport Veggie Lasagna calories by ingredient
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Crockport Veggie Lasagna

Submitted by: CLAVERRIERE

Introduction

This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the pot. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve. This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the pot. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve.
Number of Servings: 6

Ingredients

    2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
    1 15 oz container ricotta cheese
    1/2 cup parmesan cheese, grated
    1 tablespoon dried italian herbs
    1/2 teaspoon garlic powder
    1 teaspoon kosher salt
    1 large egg
    1 25 oz jar pasta sauce
    1 box lasagna noodles (uncooked)
    2 cups mozzarella cheese, grated

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Directions

1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.

Serving Size: Makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLAVERRIERE.






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