Slow cooker lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.8
  • Total Fat: 5.4 g
  • Cholesterol: 51.4 mg
  • Sodium: 1,122.5 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 34.6 g

View full nutritional breakdown of Slow cooker lasagna calories by ingredient
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Number of Servings: 8


    *97/3 Honeysuckle White, Ground White Turkey, 18 oz (remove)
    Eggplant, fresh, 1.5 eggplant, unpeeled (approx 1-1/4 lb (remove)
    *Hunts 100% Natural Tomato Sauce, 3.5 cup (remove)
    *Contadina Tomato Paste (5 serv per 6oz can), 5 serving (remove)
    *crushed red pepper flakes, 0.5 tsp (remove)
    Oregano, ground, 1 tsp (remove)
    Water, tap, 1.25 cup (8 fl oz) (remove)
    Cottage Cheese, Nonfat, 15 oz (remove)
    Parsley, 1 tbsp (remove)
    egg white, fresh, 1 large (remove)
    *Cheese - Sargento classic mozzarella shredded cheese, 1 cup (remove)
    *lasagna noodles, great value, 6 oz (remove)


Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user REINVENTLAURA.

TAGS:  Poultry |

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