Vegetarian Crockpot Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp olive oil1 medium onion, chopped3 cloves garlic, minced1 28 oz jar spaghetti sauce, your favorite kind (3 cups)dash each cinnamon and stevia1 package whole wheat lasagna noodles, uncooked1 10-oz bag of baby spinach1 cup cottage cheese3/4 of a package of silken tofu (use the rest in a smoothie!)2 eggs (or 4 egg whites)6 Tbsp shredded parmesan cheese1.5 cups mozzarella cheese, grated (6 ounces)
Combine the eggs, tofu, and cheeses in a bowl. Saute the garlic and onion in the oil until translucent and then add the spaghetti sauce, cinnamon, and stevia. At this point you can refrigerate the cheese mixture and the sauce separately the night before to speed morning prep.
Layer spinach, then sauce, then cheese mixture, then uncooked noodles. Repeat 3-4 times ending with sauce (if you run out you can just layer on some more from another jar). Cover and cook on low for 6 to 8 hours or until noodles are tender.
Serving Size: makes 8 servings (or 6 large servings)
Layer spinach, then sauce, then cheese mixture, then uncooked noodles. Repeat 3-4 times ending with sauce (if you run out you can just layer on some more from another jar). Cover and cook on low for 6 to 8 hours or until noodles are tender.
Serving Size: makes 8 servings (or 6 large servings)
Nutritional Info Amount Per Serving
- Calories: 423.1
- Total Fat: 11.8 g
- Cholesterol: 63.5 mg
- Sodium: 711.3 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 8.6 g
- Protein: 25.1 g
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