Veggie slow cooker lasagna bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.2
  • Total Fat: 11.3 g
  • Cholesterol: 113.1 mg
  • Sodium: 919.7 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 22.7 g

View full nutritional breakdown of Veggie slow cooker lasagna bake calories by ingredient
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Number of Servings: 8


    2 okg Mori Nu firm tofu
    2 lb. Sorrento part skim ricotta cheese
    325 g frozen spinach
    2 c sliced zucchini
    2 c cubed eggplant
    2 large eggs
    2 cans Contadina extra thick and zesty sauce
    Italian seasoning


Mash ricotta, tofu, 2 eggs and thawed spinach together with Italian seasoning of choice. Put 1/2 can sauce in bottom of crockpot with 1/4 c whole wheat pasta (uncooked). Layer 1/4 of cheese mixture and 1/4 veggies, sauce, pasta,cheese, veggies, etc. Cook on low for 4 hours. Makes 8 1 Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMBARR55.

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Member Ratings For This Recipe

  • O.K.
    1 of 1 people found this review helpful
    I tried this yesterday. Although I like all the ingredients separately, combined is just not my thing. I found it bitter. Some people might like it! It was easy to prepare. - 1/20/11

    Reply from CMBARR55 (1/20/11)
    Eggplant skin has a tendency to bitterness. Try peeling it next time. I think you will like it better that way for your family.

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