Crock Pot Veggie Lasagna!
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 173.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 505.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.9 g
- Protein: 11.4 g
View full nutritional breakdown of Crock Pot Veggie Lasagna! calories by ingredient
Introduction
A wonderfully delicious and easy vegetable lasagna that you can prep and cook in a crock pot. Designed for my fiance who is lactose intolerant and has gout. A wonderfully delicious and easy vegetable lasagna that you can prep and cook in a crock pot. Designed for my fiance who is lactose intolerant and has gout.Number of Servings: 8
Ingredients
-
*Approx half a box of Whole Grain (or Whole Wheat) Lasagna Noodles - be sure to get the long cooking ones, not the quick boil.
*One jar of tomato sauce
*One container of Lactaid low fat cottage cheese
*One can of pumpkin
*One small eggplant (or your veggies of choice)
*Italian seasonings
--I also recommend adding cannellini beans in the tomato sauce layer for extra protein and fiber but omitted them from this version.
Tips
This makes great leftovers or lunch servings!
When cooking the lasagna, about half way through, check in on it to make sure you're not burning the edges. If you are, add a little bit of water to help hydrate. Otherwise, there is no need to add any kind of water to the mix.
I also enjoy adding a little bit of real cheese on the top layer once it's finished cooking, particularly for the leftovers (I'm not lactose intolerant, so I like the small luxury). The extra cheese is not included in the calorie count.
Directions
1. Bust out your crock pot and spray the inside with non-stick cooking spray
2. Take the pumpkin and cottage cheese and mix them together. Add Italian Seasoning, or garlic and shallots, or any combination of "italian" flavors you enjoy.
3. Start with a layer of tomato sauce in the bottom of the crock pot, spread thin and evenly
4. Lay about 2-3 lasagna noodles across the bottom (you'll have to break them to get them to fit, so I use the bits and pieces to fill in the gaps)
5. For the next layer, use the pumpkin & cheese mixture, then repeat the lasagna noodles from Step 4.
6. For the next layer, use tomato sauce plus veggies (and beans if you're using them).
7. Repeat steps 4-6 until you've used all your ingredients (I usually get 3 layers of each)
8. Cook on low for approx 4 hours or hi for 2-3 hours.
9. Cut and enjoy!
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.
2. Take the pumpkin and cottage cheese and mix them together. Add Italian Seasoning, or garlic and shallots, or any combination of "italian" flavors you enjoy.
3. Start with a layer of tomato sauce in the bottom of the crock pot, spread thin and evenly
4. Lay about 2-3 lasagna noodles across the bottom (you'll have to break them to get them to fit, so I use the bits and pieces to fill in the gaps)
5. For the next layer, use the pumpkin & cheese mixture, then repeat the lasagna noodles from Step 4.
6. For the next layer, use tomato sauce plus veggies (and beans if you're using them).
7. Repeat steps 4-6 until you've used all your ingredients (I usually get 3 layers of each)
8. Cook on low for approx 4 hours or hi for 2-3 hours.
9. Cut and enjoy!
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.