Crock Pot Veggie Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 7.2 g
  • Cholesterol: 13.6 mg
  • Sodium: 569.7 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Crock Pot Veggie Lasagna calories by ingredient


Introduction

So easy and delicious! So easy and delicious!
Number of Servings: 8

Ingredients

    1 24 oz jar Bertolli Tomato and Basil Spaghetti Sauce
    6 no-cook Lasagna Noodles
    1 small can sliced black olives
    1 cup part skim ricotta cheese
    2 large portabella mushrooms, sliced
    1/2 of a 10 oz bag of frozen spinach
    1/2 c. chickpeas
    2 oz. shredded mozzarella cheese


Directions

Thaw spinach in the microwave for 1 - 1 1/2 minutes. Mix spinach and ricotta cheese together. Pour small amount of sauce into the crock pot, then layer noodles, ricotta/spinach, mushrooms, black olives, chickpeas. Repeat layers, starting and ending with sauce. Top with shredded mozzarella cheese. Cook for 3 hours on high or until noodles are soft. Crock pot times will vary, so keep an eye on it to see what works for your pot.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DYS011.