Lasagna. Can make with veggies only or add ground beef.

Still searching for what to cook ?

Name: Slow Cooker Lasagna
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Cuisine: not set
Ingredients: 1/2 Pound Mushrooms Sliced; 2 Bell pepper Chopped; 1 6 ounce package Baby spinach; 1 24 ounce jar Spaghetti Sauce; 1 15 ounce container Natural part skim ricotta cheese; 1 8 ounce package Shredded Italian five cheeses with touch of Philly Divided; 1/4 C Parmesan cheese Divided; 6 Whole wheat lasagna noodles Uncooked

Find the most delicious recipes here

INGREDIENTS

1/2 Pound Mushrooms ; Sliced
2 Bell pepper ; Chopped
1 6 ounce package Baby spinach
1 24 ounce jar Spaghetti Sauce
1 15 ounce container Natural part skim ricotta cheese
1 8 ounce package Shredded Italian five cheeses with touch of Philly ; Divided
1/4 C Parmesan cheese ; Divided
6 Whole wheat lasagna noodles ; Uncooked

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Slow Cooker Lasagna

1/2 Pound Mushrooms Sliced
2 Bell pepper Chopped
1 6 ounce package Baby spinach
1 24 ounce jar Spaghetti Sauce
1 15 ounce container Natural part skim ricotta cheese
1 8 ounce package Shredded Italian five cheeses with touch of Philly Divided
1/4 C Parmesan cheese Divided
6 Whole wheat lasagna noodles Uncooked

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.

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (259g)
Recipe Makes: 8 Servings

Calories: 368
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 368

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe