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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 3.6 g
  • Cholesterol: 70.1 mg
  • Sodium: 130.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 27.0 g

View full nutritional breakdown of Slow Cooked Veggie Lasagna calories by ingredient
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Slow Cooked Veggie Lasagna

Submitted by: AZLANAA

Introduction


Place the vegetables in a food processor and pulse to roughly chop.

Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.

Pour half of the pasta sauce in the bottom of a crock pot.

Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.

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.

Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.

Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.

Cook on low for 4 hours. Serve.

Place the vegetables in a food processor and pulse to roughly chop.

Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.

Pour half of the pasta sauce in the bottom of a crock pot.

Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.

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.

Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.

Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.

Cook on low for 4 hours. Serve.

Number of Servings: 1

Ingredients

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

Directions


Place the vegetables in a food processor and pulse to roughly chop.

Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.

Pour half of the pasta sauce in the bottom of a crock pot.

Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.

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.

Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.

Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.

Cook on low for 4 hours. Serve.

Serving Size: 5-8

Number of Servings: 1

Recipe submitted by SparkPeople user AZLANAA.






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