Vegetarian Crockpot Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 423.1
  • Total Fat: 11.8 g
  • Cholesterol: 63.5 mg
  • Sodium: 711.3 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 25.1 g

View full nutritional breakdown of Vegetarian Crockpot Lasagna calories by ingredient


Introduction

I modified this recipe from an old crockpot recipe I had. It's our favorite lasagna and it makes it easy! I modified this recipe from an old crockpot recipe I had. It's our favorite lasagna and it makes it easy!
Number of Servings: 8

Ingredients

    1 Tbsp olive oil
    1 medium onion, chopped
    3 cloves garlic, minced
    1 28 oz jar spaghetti sauce, your favorite kind (3 cups)
    dash each cinnamon and stevia

    1 package whole wheat lasagna noodles, uncooked
    1 10-oz bag of baby spinach

    1 cup cottage cheese
    3/4 of a package of silken tofu (use the rest in a smoothie!)
    2 eggs (or 4 egg whites)
    6 Tbsp shredded parmesan cheese
    1.5 cups mozzarella cheese, grated (6 ounces)

Tips

If dividing the recipe into 6 servings and you eat one, you can record that you've eaten 1.33 servings. A 1/6th serving will have fewer than 500 calories if you substitute egg whites for the whole eggs and low-fat cheeses for regular.


Directions

Combine the eggs, tofu, and cheeses in a bowl. Saute the garlic and onion in the oil until translucent and then add the spaghetti sauce, cinnamon, and stevia. At this point you can refrigerate the cheese mixture and the sauce separately the night before to speed morning prep.

Layer spinach, then sauce, then cheese mixture, then uncooked noodles. Repeat 3-4 times ending with sauce (if you run out you can just layer on some more from another jar). Cover and cook on low for 6 to 8 hours or until noodles are tender.

Serving Size: makes 8 servings (or 6 large servings)