Meat-free, Wheat, Low-fat Crockpot Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 ~15oz tub of fat free ricotta1 large organic egg1 package of frozen spinach2 tbsp each of garlic powder, onion powder, garam masala, thyme, basil, and oregano, onion flakes1 tbsp each of cayenne pepper & black pepper0.5 tbsp salt1 ~13oz box of wheat lasagna2 ~24oz jars of pasta sauce1 6oz can of tomato paste3 cups of water1 16oz bag of shredded part-skim mozzarella cheese
Prep crockpot (I have a large oval shaped one). I highly recommend the crockpot bags...makes cleanup super easy.
In a bowl, mix together ricotta, egg, spinach, salt & pepper, and spices.
In crockpot, put down a bit of sauce - enough to just cover the bottom. Next put a layer of dry lasagna noodles. It's fine to overlap them. Next spread a layer of the ricotta cheese mixture. Finally spread a light layer of mozzarella cheese.
Repeat layers (sauce, pasta, cheese, cheese) until all ingredients are used up except for the last layer of mozzarella cheese.
In one of the now empty pasta sauce jars, empty an entire can of tomato paste. Fill the jar with water about 3/4 full. Shake well.
Pour entire jar of watered down tomato paste over mixture. Most of it will drip to the bottom - this is fine. It will seem like a lot of liquid, but the dry noodles really absorb a lot.
Add the last layer of mozzarella cheese.
Put the lid on, and cook on high for 8-10 hours.
(OPTIONAL: If your crockpot is oven safe, try sprinkling 1 cup of italian bread crumbs on the top, and place in oven for 10 minutes @ 400 degrees. Adds 44 calories per serving.)
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KEL_MB.
In a bowl, mix together ricotta, egg, spinach, salt & pepper, and spices.
In crockpot, put down a bit of sauce - enough to just cover the bottom. Next put a layer of dry lasagna noodles. It's fine to overlap them. Next spread a layer of the ricotta cheese mixture. Finally spread a light layer of mozzarella cheese.
Repeat layers (sauce, pasta, cheese, cheese) until all ingredients are used up except for the last layer of mozzarella cheese.
In one of the now empty pasta sauce jars, empty an entire can of tomato paste. Fill the jar with water about 3/4 full. Shake well.
Pour entire jar of watered down tomato paste over mixture. Most of it will drip to the bottom - this is fine. It will seem like a lot of liquid, but the dry noodles really absorb a lot.
Add the last layer of mozzarella cheese.
Put the lid on, and cook on high for 8-10 hours.
(OPTIONAL: If your crockpot is oven safe, try sprinkling 1 cup of italian bread crumbs on the top, and place in oven for 10 minutes @ 400 degrees. Adds 44 calories per serving.)
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KEL_MB.
Nutritional Info Amount Per Serving
- Calories: 376.0
- Total Fat: 12.3 g
- Cholesterol: 50.8 mg
- Sodium: 1,244.0 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 8.6 g
- Protein: 24.1 g
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