Vegetarian Lasagna

Vegetarian Lasagna
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.2
  • Total Fat: 0.8 g
  • Cholesterol: 13.8 mg
  • Sodium: 297.8 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 20.3 g

View full nutritional breakdown of Vegetarian Lasagna calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    2 egg whites
    1 (15oz) container fat free ricotta
    1 (5oz) package baby spinach, chopped
    2 tsp Italian seasoning
    1/2 cup mushrooms, sliced
    1 small zucchini, sliced
    1 (28oz) can no salt added crushed tomatoes, undrained
    1 (28oz) can no salt added diced tomatoes, undrained
    3 cloves garlic, minced
    1 (12oz) package Dreamfields lasagna noodles, uncooked
    1 3/4 cups fat free mozzarella cheese, shredded

Directions

1. In a large bowl, combine the egg whites, ricotta cheese, spinach, mushrooms and zucchini and mix well. Set aside.

2. In a separate bowl, combine tomatoes, Italian seasoning and garlic and stir to mix. Set aside.

3. Spray the inside of slow cooker with cooking spray. Spread 1 1/2 cup of the tomato sauce in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta mixture over the noodles then spoon on 1 1/2 cups sauce and sprinkle with 1/2 cup mozzarella.

4. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 3/4 cup mozzarella in the refrigerator.

5. Cover and cook on LOW 4 hours. Turn off the slow cooker, sprinkle the remaining mozzarella over the top, cover and let stand 10 minutes to allow the cheese to melt.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JSKASICK.

Rate This Recipe