Lower Carb Crock Pot Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 461.4
- Total Fat: 20.4 g
- Cholesterol: 94.4 mg
- Sodium: 796.0 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 5.6 g
- Protein: 31.0 g
View full nutritional breakdown of Lower Carb Crock Pot Veggie Lasagna calories by ingredient
Introduction
This veggie lasagna is so yummy you won't even miss the meat. Using low carb lasagna noodles can help you satisfy your pasta craving without the blood sugar spike. This veggie lasagna is so yummy you won't even miss the meat. Using low carb lasagna noodles can help you satisfy your pasta craving without the blood sugar spike.Number of Servings: 8
Ingredients
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3/4 cup zucchini, cut into matchsticks
3/4 cup yellow squash, cut into matchsticks
1 large green bell pepper, diced
1 TBSP Olive Oil
1 can petite diced tomatoes, drained
1 small container fat free ricotta cheese
1 small container part skim ricotta cheese
1 egg
4 tsp dried parsley
1.5 tsp garlic salt
1 tsp onion powder
1 32oz can plain spaghetti sauce (reserve half)
2 cups part skim shredded mozzarella cheese
2 cups shredded Italian five cheese blend
10 Dreamfields lasagna noodles
Directions
Makes 8 servings. Since I used a round crock pot, I cut into 8 even pie-shaped pieces.
1. Break lasagna noodles in half (so you now have 20 half noodles), then cook until fairly al dente.
2. Saute zucchini, squash and peppers in olive oil until they just begin to soften. Turn off the heat and add the drained can of petite diced tomatoes. Mix well.
3. In a bowl, combine fat free ricotta, part skim ricotta, egg, parsley, garlic salt and onion powder. Mix well.
4. Cover bottom of crock pot with a layer of spaghetti sauce, then add a layer of 4 half-noodles.
5. On top of the noodles, spoon one quarter of the veggie mixture. Spread evenly.
6. Then add one quarter of the ricotta mixture and spread evenly.
7. Sprinkle a scant 1/4 cup of the shredded mozzarella and a scant 1/4 cup of the shredded italian cheese blend over the top. (You'll want a little left over at the end to put on the top of the lasagna.)
8. Top with another layer of 4 half-noodles and repeat steps 5-7.
9. Continue layering noodles, veggies, ricotta and cheeses until you have 4 layers.
10. Top with remaining 4 half-noodles and cover completely with sauce.
11. Top with remaining shredded cheese. (You may also sprinkle with shredded parmesan cheese, but it has not been included in the nutritional info)
12. Turn crock pot to LOW and cook for 4-5 hours or until cheese is thoroughly melted throughout.
When I'm in a hurry, I have cooked everything a little bit more and put it in the crock pot for an hour on high, but depending on your crock pot, your edges might get too done this way, so use caution.
Number of Servings: 8
Recipe submitted by SparkPeople user GALNGUJ.
1. Break lasagna noodles in half (so you now have 20 half noodles), then cook until fairly al dente.
2. Saute zucchini, squash and peppers in olive oil until they just begin to soften. Turn off the heat and add the drained can of petite diced tomatoes. Mix well.
3. In a bowl, combine fat free ricotta, part skim ricotta, egg, parsley, garlic salt and onion powder. Mix well.
4. Cover bottom of crock pot with a layer of spaghetti sauce, then add a layer of 4 half-noodles.
5. On top of the noodles, spoon one quarter of the veggie mixture. Spread evenly.
6. Then add one quarter of the ricotta mixture and spread evenly.
7. Sprinkle a scant 1/4 cup of the shredded mozzarella and a scant 1/4 cup of the shredded italian cheese blend over the top. (You'll want a little left over at the end to put on the top of the lasagna.)
8. Top with another layer of 4 half-noodles and repeat steps 5-7.
9. Continue layering noodles, veggies, ricotta and cheeses until you have 4 layers.
10. Top with remaining 4 half-noodles and cover completely with sauce.
11. Top with remaining shredded cheese. (You may also sprinkle with shredded parmesan cheese, but it has not been included in the nutritional info)
12. Turn crock pot to LOW and cook for 4-5 hours or until cheese is thoroughly melted throughout.
When I'm in a hurry, I have cooked everything a little bit more and put it in the crock pot for an hour on high, but depending on your crock pot, your edges might get too done this way, so use caution.
Number of Servings: 8
Recipe submitted by SparkPeople user GALNGUJ.