Lasagna. Can make with veggies only or add ground beef.
Cook hamburger meat, green peppers, and mushrooms. Remove from heat add spinach stir until wilted. Stir in spaghetti sauce.
Mix ricotta, 1 1/2 cups shredded cheese, 2 tablespoons Parmesan Cheese, and egg until blended.
Spoon 1 1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodle (broken to fit), ricotta mixture and sauce. Cover with lid.
Cook on low 4-5 hours (or on high for 2-3) or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 minutes or until shredded cheese is melted.
Can leave out ground beef for vegetable lasagna.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 60.2mg||19 %|
|Sodium 903.8mg||31 %|
|Potassium 456.6mg||12 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 23.8g|
|Protein 25g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 368
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