Slow Cooker Rice "Lasagna"
- Number of Servings: 6
Ingredients
1 (26 oz) can or jar of your favorite pasta sauce (I used a marinara for nutrition calcs)1 (14.5 oz) can diced tomatoes (drained)1 (4 oz) can mushrooms or 1 cup fresh mushrooms, sliced2 cups fresh spinach (optional - included in nutrition)1 cup sliced peppers, red or green (optional - included in nutrition) 2 cups cottage cheese (I used low-fat in nutrition calcs)1 egg1 cup mozzarella cheese 3 cups brown rice, cooked (brown rice works best in the slow cooker. White rice tends to get too mushy.)1/4 cup grated Parmesan cheese
1. Combine pasta sauce, tomatoes, mushrooms, spinach and peppers in one bowl.
2. In another bowl stir together the cottage cheese, egg and mozzarella.
3. Spray a 4-6 quart slow cooker with non-stick cooking spray. Layer a third of the sauce, 1 1/2 cups of the rice, half of the cottage cheese mixture. Repeat layer and top with remaining sauce.
4. Cover and cook on HIGH 2-3 hours or LOW 4-6 hours.
5. Sprinkle with Parmesan cheese and serve.
Serving Size: makes 6 equal servings
Number of Servings: 6
Recipe submitted by SparkPeople user NTAYLOR578.
2. In another bowl stir together the cottage cheese, egg and mozzarella.
3. Spray a 4-6 quart slow cooker with non-stick cooking spray. Layer a third of the sauce, 1 1/2 cups of the rice, half of the cottage cheese mixture. Repeat layer and top with remaining sauce.
4. Cover and cook on HIGH 2-3 hours or LOW 4-6 hours.
5. Sprinkle with Parmesan cheese and serve.
Serving Size: makes 6 equal servings
Number of Servings: 6
Recipe submitted by SparkPeople user NTAYLOR578.
Nutritional Info Amount Per Serving
- Calories: 400.2
- Total Fat: 13.2 g
- Cholesterol: 65.5 mg
- Sodium: 1,311.0 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 6.5 g
- Protein: 24.4 g
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