Veggie slow cooker lasagna bake

Name: Veggie slow cooker lasagna bake Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 2 okg Mori Nu firm tofu; 2 lb. Sorrento part skim ricotta cheese; 325 g frozen spinach; 2 c sliced zucchini; 2 c cubed eggplant; 2 large eggs; 2 cans Contadina extra thick and zesty sauce; Italian seasoning

(1)

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 8

Ingredients

2 okg Mori Nu firm tofu2 lb. Sorrento part skim ricotta cheese325 g frozen spinach2 c sliced zucchini2 c cubed eggplant2 large eggs2 cans Contadina extra thick and zesty sauceItalian seasoning

Directions

Mash ricotta, tofu, 2 eggs and thawed spinach together with Italian seasoning of choice. Put 1/2 can sauce in bottom of crockpot with 1/4 c whole wheat pasta (uncooked). Layer 1/4 of cheese mixture and 1/4 veggies, sauce, pasta,cheese, veggies, etc. Cook on low for 4 hours. Makes 8 1 Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMBARR55.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 318.2
Total Fat: 11.3 g
Cholesterol: 113.1 mg
Sodium: 919.7 mg
Total Carbs: 29.6 g
Dietary Fiber: 6.0 g
Protein: 22.7 g

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Member Reviews

CD6707085
I tried this yesterday. Although I like all the ingredients separately, combined is just not my thing. I found it bitter. Some people might like it! It was easy to prepare. - 1/20/11

Reply from CMBARR55 (1/20/11)
Eggplant skin has a tendency to bitterness. Try peeling it next time. I think you will like it better that way for your family.