Lower Carb Crock Pot Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup zucchini, cut into matchsticks3/4 cup yellow squash, cut into matchsticks1 large green bell pepper, diced1 TBSP Olive Oil1 can petite diced tomatoes, drained1 small container fat free ricotta cheese1 small container part skim ricotta cheese1 egg4 tsp dried parsley1.5 tsp garlic salt1 tsp onion powder1 32oz can plain spaghetti sauce (reserve half)2 cups part skim shredded mozzarella cheese2 cups shredded Italian five cheese blend10 Dreamfields lasagna noodles
Makes 8 servings. Since I used a round crock pot, I cut into 8 even pie-shaped pieces.
1. Break lasagna noodles in half (so you now have 20 half noodles), then cook until fairly al dente.
2. Saute zucchini, squash and peppers in olive oil until they just begin to soften. Turn off the heat and add the drained can of petite diced tomatoes. Mix well.
3. In a bowl, combine fat free ricotta, part skim ricotta, egg, parsley, garlic salt and onion powder. Mix well.
4. Cover bottom of crock pot with a layer of spaghetti sauce, then add a layer of 4 half-noodles.
5. On top of the noodles, spoon one quarter of the veggie mixture. Spread evenly.
6. Then add one quarter of the ricotta mixture and spread evenly.
7. Sprinkle a scant 1/4 cup of the shredded mozzarella and a scant 1/4 cup of the shredded italian cheese blend over the top. (You'll want a little left over at the end to put on the top of the lasagna.)
8. Top with another layer of 4 half-noodles and repeat steps 5-7.
9. Continue layering noodles, veggies, ricotta and cheeses until you have 4 layers.
10. Top with remaining 4 half-noodles and cover completely with sauce.
11. Top with remaining shredded cheese. (You may also sprinkle with shredded parmesan cheese, but it has not been included in the nutritional info)
12. Turn crock pot to LOW and cook for 4-5 hours or until cheese is thoroughly melted throughout.
When I'm in a hurry, I have cooked everything a little bit more and put it in the crock pot for an hour on high, but depending on your crock pot, your edges might get too done this way, so use caution.
Number of Servings: 8
Recipe submitted by SparkPeople user GALNGUJ.
1. Break lasagna noodles in half (so you now have 20 half noodles), then cook until fairly al dente.
2. Saute zucchini, squash and peppers in olive oil until they just begin to soften. Turn off the heat and add the drained can of petite diced tomatoes. Mix well.
3. In a bowl, combine fat free ricotta, part skim ricotta, egg, parsley, garlic salt and onion powder. Mix well.
4. Cover bottom of crock pot with a layer of spaghetti sauce, then add a layer of 4 half-noodles.
5. On top of the noodles, spoon one quarter of the veggie mixture. Spread evenly.
6. Then add one quarter of the ricotta mixture and spread evenly.
7. Sprinkle a scant 1/4 cup of the shredded mozzarella and a scant 1/4 cup of the shredded italian cheese blend over the top. (You'll want a little left over at the end to put on the top of the lasagna.)
8. Top with another layer of 4 half-noodles and repeat steps 5-7.
9. Continue layering noodles, veggies, ricotta and cheeses until you have 4 layers.
10. Top with remaining 4 half-noodles and cover completely with sauce.
11. Top with remaining shredded cheese. (You may also sprinkle with shredded parmesan cheese, but it has not been included in the nutritional info)
12. Turn crock pot to LOW and cook for 4-5 hours or until cheese is thoroughly melted throughout.
When I'm in a hurry, I have cooked everything a little bit more and put it in the crock pot for an hour on high, but depending on your crock pot, your edges might get too done this way, so use caution.
Number of Servings: 8
Recipe submitted by SparkPeople user GALNGUJ.
Nutritional Info Amount Per Serving
- Calories: 461.4
- Total Fat: 20.4 g
- Cholesterol: 94.4 mg
- Sodium: 796.0 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 5.6 g
- Protein: 31.0 g
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