Quick Slow Cooker Vegetarian Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 337.1
- Total Fat: 9.8 g
- Cholesterol: 26.9 mg
- Sodium: 837.0 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 7.8 g
- Protein: 17.1 g
View full nutritional breakdown of Quick Slow Cooker Vegetarian Eggplant Lasagna calories by ingredient
Introduction
This recipe uses sliced eggplant in alternating layers with whole wheat pasta lowering the amount of carbs and calories. This recipe uses sliced eggplant in alternating layers with whole wheat pasta lowering the amount of carbs and calories.Number of Servings: 8
Ingredients
-
Organic Whole Wheat Lasagna Noodles (uncooked), 6 oz
Eggplant, fresh, 2 medium/large, unpeeled sliced 1/2 inch thick
Organic Chunky Tomato & Herb Sauce, 6 cups
Spinach or other veggie, frozen/chopped, 1 package (10 oz)
Part-Skim Ricotta Cheese, 3 oz
Low Fat Cottege Cheese, 1 cup
Shredded Parmesean Cheese, 0.5 cup
Italian Blend Fancy Shredded Cheese (6 servings/bag)
Carrots, raw, 1 cup, grated
Mushrooms, fresh, 1 cup, chopped or sliced
large slow cooker (6 1/2 quart)
Tips
If using frozen veggies, thaw and squeeze as much water out as possible using paper towels. If using fresh veggies, steam and squeeze. This will prevent a watered down lasagna.
As always homemade sauce is better and sauteing the veggies is best, but this is my "quick" version.
It is hard to remove hot sliced lasagna from a slow cooker. It looks better the longer you let it sit.
Add salad and bread to easily feed 8 hungry people!
Directions
spray cooker with pam olive oil
chop/thaw/squeeze excess liquid from spinach; mix and add to ricotta and cottege cheese
add carrots and mushrooms to sauce
first layer: add thin layer of sauce to bottom of slow cooker
second layer: add noodles (break them in order to fit one layer)
third: sauce
fourth: ricotta/cottege/spinach cheese mixture (lightly sprinkle with shredded Italian cheese/parmesean cheese)
fifth: sliced eggplant
sixth: sauce
seventh: ricotta cheese mixture (followede by shredded cheese mixture)
eighth: noodles
sauce, cheese, eggplant, remaining sauce and cheese
cook for 3-3 1/2 hours on low (depending on your slow
cooker)
Let sit at least 30 minutes
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTIEGANNON.
chop/thaw/squeeze excess liquid from spinach; mix and add to ricotta and cottege cheese
add carrots and mushrooms to sauce
first layer: add thin layer of sauce to bottom of slow cooker
second layer: add noodles (break them in order to fit one layer)
third: sauce
fourth: ricotta/cottege/spinach cheese mixture (lightly sprinkle with shredded Italian cheese/parmesean cheese)
fifth: sliced eggplant
sixth: sauce
seventh: ricotta cheese mixture (followede by shredded cheese mixture)
eighth: noodles
sauce, cheese, eggplant, remaining sauce and cheese
cook for 3-3 1/2 hours on low (depending on your slow
cooker)
Let sit at least 30 minutes
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTIEGANNON.
