Crock Pot Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 24 oz jar Bertolli Tomato and Basil Spaghetti Sauce6 no-cook Lasagna Noodles1 small can sliced black olives1 cup part skim ricotta cheese2 large portabella mushrooms, sliced1/2 of a 10 oz bag of frozen spinach1/2 c. chickpeas2 oz. shredded mozzarella cheese
Thaw spinach in the microwave for 1 - 1 1/2 minutes. Mix spinach and ricotta cheese together. Pour small amount of sauce into the crock pot, then layer noodles, ricotta/spinach, mushrooms, black olives, chickpeas. Repeat layers, starting and ending with sauce. Top with shredded mozzarella cheese. Cook for 3 hours on high or until noodles are soft. Crock pot times will vary, so keep an eye on it to see what works for your pot.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DYS011.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DYS011.
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 7.2 g
- Cholesterol: 13.6 mg
- Sodium: 569.7 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.5 g
- Protein: 11.2 g
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