Veggie slow cooker lasagna bake
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
Number of Servings: 8
Ingredients
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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
Directions
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.
Number of Servings: 8
Recipe submitted by SparkPeople user CMBARR55.
Member Ratings For This Recipe
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CD6707085
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.