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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 427.4
  • Total Fat: 20.6 g
  • Cholesterol: 104.8 mg
  • Sodium: 797.1 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 33.2 g

View full nutritional breakdown of Easy crockpot veggie lasagna calories by ingredient
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Easy crockpot veggie lasagna

Submitted by: WORTHIT374

Introduction

So much easier than oven-baked and just as tasty. So much easier than oven-baked and just as tasty.
Number of Servings: 5

Ingredients

    1 1/2 cups shredded part skim mozzarella
    1 1/2 cups part skim ricotta
    1/3 cup Parmesan cheese, grated
    1 egg, lightly beaten
    1/4 tsp garlic powder
    1 tsp dried oregano
    1 - 1/2 cups Classico sauce
    1 medium zucchini, sliced
    4 no-boil lasagna noodles (regular work too)
    1 bag baby spinach

    Can add fresh mushrooms too

Directions

Spray crockpot with nonstick spray. In a small bowl, mix first 6 ingredients. Spread a few tablespoons of pasta sauce in bottom of crockpot. Sprinkle half of the zucchini over the sauce and top with a third of the cheese mixture. Break two noodles into pieces to cover cheese. Spread a few more T. Of sauce and then layer half of the spinach. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
Cover and cook on low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting. Spoon a little extra sauce over each serving if desired.

Serving Size: This makes about 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user WORTHIT374.






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