Meat-free, Wheat, Low-fat Crockpot Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 376.0
  • Total Fat: 12.3 g
  • Cholesterol: 50.8 mg
  • Sodium: 1,244.0 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 8.6 g
  • Protein: 24.1 g

View full nutritional breakdown of Meat-free, Wheat, Low-fat Crockpot Lasagna calories by ingredient
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Introduction

No meat, mostly organic, wheat, low fat. (Does contain 1 egg - optional.)

I highly recommend using fresh, organic products whenever possible. Not only are they significantly better for your health, they also taste better!
No meat, mostly organic, wheat, low fat. (Does contain 1 egg - optional.)

I highly recommend using fresh, organic products whenever possible. Not only are they significantly better for your health, they also taste better!

Number of Servings: 10

Ingredients

    1 ~15oz tub of fat free ricotta
    1 large organic egg
    1 package of frozen spinach
    2 tbsp each of garlic powder, onion powder, garam masala, thyme, basil, and oregano, onion flakes
    1 tbsp each of cayenne pepper & black pepper
    0.5 tbsp salt
    1 ~13oz box of wheat lasagna
    2 ~24oz jars of pasta sauce
    1 6oz can of tomato paste
    3 cups of water
    1 16oz bag of shredded part-skim mozzarella cheese

Directions

Prep crockpot (I have a large oval shaped one). I highly recommend the crockpot bags...makes cleanup super easy.

In a bowl, mix together ricotta, egg, spinach, salt & pepper, and spices.

In crockpot, put down a bit of sauce - enough to just cover the bottom. Next put a layer of dry lasagna noodles. It's fine to overlap them. Next spread a layer of the ricotta cheese mixture. Finally spread a light layer of mozzarella cheese.

Repeat layers (sauce, pasta, cheese, cheese) until all ingredients are used up except for the last layer of mozzarella cheese.

In one of the now empty pasta sauce jars, empty an entire can of tomato paste. Fill the jar with water about 3/4 full. Shake well.

Pour entire jar of watered down tomato paste over mixture. Most of it will drip to the bottom - this is fine. It will seem like a lot of liquid, but the dry noodles really absorb a lot.

Add the last layer of mozzarella cheese.

Put the lid on, and cook on high for 8-10 hours.

(OPTIONAL: If your crockpot is oven safe, try sprinkling 1 cup of italian bread crumbs on the top, and place in oven for 10 minutes @ 400 degrees. Adds 44 calories per serving.)

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user KEL_MB.

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