Dinner

Crockpot Vegetable Lasagna is for Dinner.

Crockpot Vegetable Lasagna takes 20 minutes to prepare.

Crockpot Vegetable Lasagna takes 480 minutes to cook.

Crockpot Vegetable Lasagna makes 6 servings.

The ingredients for Crockpot Vegetable Lasagna are:

6 servings (approx. 4 cups) Crockpot Marinara (or other pasta sauce of your choice)
2 medium zucchini, chopped into large chunks
8 oz white mushrooms, chopped
1 large yellow bell pepper, chopped
3 lasagna noodles (uncooked)
2 cups of lowfat cottage cheese
2 cups of part-skim mozzarella cheese, 1/2 cup reserved
4 cups raw spinach leaves

Here is how you make Crockpot Vegetable Lasagna:

Prep:Combine zucchini, mushrooms and bell pepper in a bowlCombine cottage cheese and 1 1/2 cups of mozzarella cheeseSpray bottom of crockpot with nonstick cooking sprayBuild lasagna:Add 1 cup of marinara sauce to bottom of crockpotAdd 1/2 of mixed chopped vegetablesAdd approx. 1/2 of noodles by breaking into pieces to loosely fitAdd 1/2 cheese mixtureAdd 2 cups of spinach leavesRepeat layer building againFinish with a final coverage of approx. 2 cups of marinara sauceCover and cook 6-7 hours on lowTurn crockpot off and sprinkle remaining mozzarella over lasagna and set aside for 20-30 minutes or until cheese melts and lasagna is firm (10 minutes or so).Note: To cool, it helps to remove crockpot from cooking unitServing Size:?makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ABIRD01.

The nutritional information for Crockpot Vegetable Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 303.7

• Total Fat: 9.1 g
• Cholesterol: 26.0 mg
• Sodium: 885.6 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 6.0 g
• Protein: 26.4 g

Crockpot Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Crockpot Vegetable Lasagna is Vegetarian