Rumbamel's Crockpot Easy Prep Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 340.2
- Total Fat: 15.2 g
- Cholesterol: 28.8 mg
- Sodium: 705.6 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.7 g
- Protein: 24.5 g
View full nutritional breakdown of Rumbamel's Crockpot Easy Prep Lasagna calories by ingredient
Introduction
I usually don't make lasagna because of all the work that has to be put into it, but when I came across this recipe and figured I could use my Morning Star crumbles and Oven Ready noodles to speed it all up, I figured I would give it a shot. I usually don't make lasagna because of all the work that has to be put into it, but when I came across this recipe and figured I could use my Morning Star crumbles and Oven Ready noodles to speed it all up, I figured I would give it a shot.Number of Servings: 8
Ingredients
-
-1 bag, 12 oz Morning Star crumbles
-1 3/4 C or about 16 oz Grandessa's Spinach and Cheese Spaghetti sauce (from Aldi)
-1 1/4 C or about 10 oz Classico's Creamy Alfredo Light sauce
-1 C water (I actually use filtered)
-15 oz or 1 3/4 C Miceli's Low Fat ricotta cheese
-1 1/2 C Sargento's shredded mozzarella cheese
-1 large egg
-1 1/2 t dried parsley
-2 T grated Parmesan cheese
-7 oven ready noodles from Culinary Circle (Shop n Save brand) 4.2 oz
-1/2 C Sargento's mozzarella shredded cheese for the top
-2 T grated Parmesan cheese for the top
Directions
--Put your crumbles in a large skillet over medium heat and cook until not frozen then add the two sauces and stir until warm. Add 1 C of this sauce to the bottom of your crock.
--In a medium bowl mix your ricotta, 1 1/2 C mozzarella, 2 T Parmesan, parsley and egg together well.
--Put 1/2 of your noodles (3 1/2 of the Culinary Circle ones), breaking them if necessary, on top of your sauce and top with 1/2 of your cheese mix.
--Pour 2 C of the meat sauce mix over the top of the cheese mix. Top with the remaining noodles, then the remaining cheese mix, then finally the remaining sauce.
--Cover and cook on low for 4-6 hours or until liquid is absorbed. Uncover and top with cheese (1/2 C mozzarella and 2 T Parmesan), recover and let sit for 10 min. to melt.
--Makes 8 servings.
--Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.
--In a medium bowl mix your ricotta, 1 1/2 C mozzarella, 2 T Parmesan, parsley and egg together well.
--Put 1/2 of your noodles (3 1/2 of the Culinary Circle ones), breaking them if necessary, on top of your sauce and top with 1/2 of your cheese mix.
--Pour 2 C of the meat sauce mix over the top of the cheese mix. Top with the remaining noodles, then the remaining cheese mix, then finally the remaining sauce.
--Cover and cook on low for 4-6 hours or until liquid is absorbed. Uncover and top with cheese (1/2 C mozzarella and 2 T Parmesan), recover and let sit for 10 min. to melt.
--Makes 8 servings.
--Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.