Black Bean Lasagna - Slow Cooker
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 339.0
- Total Fat: 9.2 g
- Cholesterol: 30.1 mg
- Sodium: 1,008.4 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 12.6 g
- Protein: 20.4 g
View full nutritional breakdown of Black Bean Lasagna - Slow Cooker calories by ingredient
Introduction
Vegetarian slow cooker lasagna Vegetarian slow cooker lasagnaNumber of Servings: 15
Ingredients
-
1 can (28 oz) diced tomatoes
1 jar of salsa
1 can (8oz) tomato sauce
2 cans (15oz each) black beans, rinsed and drained
1 containter (15oz) fat free ricotta cheese
1 package (16oz) chopped frozen spinach thawed and squeezed dry
4 cups blended shredded mexican blend cheese (1 pound)
salt and pepper
1 package (8oz) oven ready lasagna
Directions
1) In a large bowl, combine the tomatoes with their juices, the salsa, tomato sauce, and black beans. Mix well. In a medium bowl, combine the ricotta cheese, spinach 1/2 cup of the blended cheeses, and salt and pepper to taste. Mix well.
2) Spread 1 1/2 cups of the tomato-bean mixture over the bottom of a 6 quart electric slow cooker. Add a single layer of the uncooked lasagna noodles, breaking them to fit as necessary. Spread one third of the ricotta mixture evenly over the pasta. Sprinkle 1 cup of the shredded cheese blend on top of the ricotta. Spoon one quarter of the remaining tomato-bean mixture on top. Repeat the layers two more times. Then add a final layer of noodles and the remaining tomato-bean mixture, spreading it evenly over all.
3) Cover and cook on the low heat setting for 41/2 to 5 hours, until the noodles are tender. Sprinkle the remaining 1/2 cup shredded cheese blend on top, cover and cook for about 5 minutes longer, until melted. Let the lasagna cool for at least 10 minutes before serving.
Serving Size: Makes 10 1 cup servings
2) Spread 1 1/2 cups of the tomato-bean mixture over the bottom of a 6 quart electric slow cooker. Add a single layer of the uncooked lasagna noodles, breaking them to fit as necessary. Spread one third of the ricotta mixture evenly over the pasta. Sprinkle 1 cup of the shredded cheese blend on top of the ricotta. Spoon one quarter of the remaining tomato-bean mixture on top. Repeat the layers two more times. Then add a final layer of noodles and the remaining tomato-bean mixture, spreading it evenly over all.
3) Cover and cook on the low heat setting for 41/2 to 5 hours, until the noodles are tender. Sprinkle the remaining 1/2 cup shredded cheese blend on top, cover and cook for about 5 minutes longer, until melted. Let the lasagna cool for at least 10 minutes before serving.
Serving Size: Makes 10 1 cup servings