Crockpot vegetarian lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.1
  • Total Fat: 11.0 g
  • Cholesterol: 73.7 mg
  • Sodium: 1,211.9 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 37.2 g

View full nutritional breakdown of Crockpot vegetarian lasagna calories by ingredient
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Number of Servings: 4


    * Boca burger crumbles (1 packet)
    * 2 cups Classico Spicy Red Pepper marinara sauce
    * 1 can (6 oz) tomato paste
    * 3 cloves garlic
    * 1.75 cup fat free ricotta cheese
    * 8 oz baby bella (or white) mushrooms
    * 1.5 cup shredded part skim mozzarella cheese
    * 2 cups fresh spinach
    * 6 oven-ready (no boil) lasagna noodles
    * red pepper flakes to taste
    * 2 tblsp red wine


1. Heat boca crumbles packet in microwave for one minute to desfrost.
2. In a large bowl, mix the marinara sauce, red wine, tomato paste, mushrooms, garlic and boca crumbles
3. Cover bottom of crockpot with two lasagna noodles, break as necessary to cover bottom as much as possible
4. Cover noodles with 1/2 of the ricotta cheese, 1/2 of the spinach, 1/3 of the mozzarella cheese and 1/3 of the tomato sauce, paste, mushroom & boca crumbles misture
5. Cover sauce mixture with two more lasagna noodles and then layer other items again (as in step 4 above)
6. Cover with the last two lasagna noodles. Pour the remainder of the tomato sauce mixture over the noodles and top with the last of the mozzarella cheese.
7. Cook on high for 3-4 hours or on low for 6-7 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user KNDJP21.

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