SLOW COOKER VEGETARIAN LASAGNA RECIPE

Preparation time: 20 minute(s)
Cooking time: 2-4 hour(s)

INGREDIENTS :

• 15 (12oz) whole-wheat lasagna noodles uncooked
• 1 15 oz container fat free ricotta
• 3 cups shredded reduced fat mozzarella
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large portobello mushroom caps thinly sliced
• 1 small eggplant, quartered lengthwise and thinly sliced
• 1/2 cup liquid egg substitute
• 5 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper

DIRECTIONS :

1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
8. Set aside the remaining 1 cup mozzarella.
9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

• Diet type: Vegetarian
• Diet tags: Low calorie, Reduced fat, High protein
• Number of servings (yield): 8
• Culinary tradition: Italian
• Entire recipe makes 8 servings
• Serving size is 1/8th of lasagna
• PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

SLOW COOKER VEGETARIAN LASAGNA RECIPE

Yield: 5

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

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Ingredients

• 15 (12oz) whole-wheat lasagna noodles uncooked
• 1 15 oz container fat free ricotta
• 3 cups shredded reduced fat mozzarella
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large portobello mushroom caps thinly sliced
• 1 small eggplant, quartered lengthwise and thinly sliced
• 1/2 cup liquid egg substitute
• 5 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
8. Set aside the remaining 1 cup mozzarella.
9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese