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Slow Cooker Lasagna | Get Fresh! Reipce

كريم المصري
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Slow Cooker Lasagna | Get Fresh!

 


Recipe Information

Nutrition Information

One serving is 240 calories, 9 g fat, 25 mg cholesterol, 570 mg sodium, 26 g carbohydrates, 6 g fiber, and 14 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • ½ lb Mushrooms, sliced
  • 1 c Bell pepper, red, chopped
  • 6 oz Spinach, fresh, roughly chopped
  • 24 oz Spaghetti sauce
  • 2 T Parsley
  • 2 T Basil
  • 2 Garlic cloves, minced
  • 1 t Oregano
  • 15 oz Ricotta cheese, part skim
  • ½ c Italian five cheese blend, shredded
  • ¼ c Parmesan cheese, shredded, divided
  • 6 Lasagna noodles, whole wheat, uncooked

Directions

  1. In a large bowl, MIX mushrooms, peppers, spinach, spaghetti sauce, parsley, basil, garlic and oregano.
  2. In a separate bowl, MIX ricotta, Italian cheese blend and 2 T of parmesan cheese.
  3. SPOON 1½ c sauce mixture into the slow cooker.
  4. TOP with ½ the noodles, broken to fit and then ½ the ricotta mixture.
  5. TOP with remaining sauce mixture, remaining noodles and remaining ricotta mixture. COVER with lid.
  6. COOK on low 4-5 hours or on high 2-3 hours.
  7. SPRINKLE with 2 T of parmesan cheese and SERVE.
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