Dinner

Lower Carb Crock Pot Veggie Lasagna is for Dinner.

Lower Carb Crock Pot Veggie Lasagna takes 15 minutes to prepare.

Lower Carb Crock Pot Veggie Lasagna takes 240 minutes to cook.

Lower Carb Crock Pot Veggie Lasagna makes 8 servings.

The ingredients for Lower Carb Crock Pot Veggie Lasagna are:

3/4 cup zucchini, cut into matchsticks
3/4 cup yellow squash, cut into matchsticks
1 large green bell pepper, diced
1 TBSP Olive Oil
1 can petite diced tomatoes, drained
1 small container fat free ricotta cheese
1 small container part skim ricotta cheese
1 egg
4 tsp dried parsley
1.5 tsp garlic salt
1 tsp onion powder
1 32oz can plain spaghetti sauce (reserve half)
2 cups part skim shredded mozzarella cheese
2 cups shredded Italian five cheese blend
10 Dreamfields lasagna noodles

Here is how you make Lower Carb Crock Pot Veggie Lasagna:

Makes 8 servings. Since I used a round crock pot, I cut into 8 even pie-shaped pieces.1. Break lasagna noodles in half (so you now have 20 half noodles), then cook until fairly al dente.2. Saute zucchini, squash and peppers in olive oil until they just begin to soften. Turn off the heat and add the drained can of petite diced tomatoes. Mix well.3. In a bowl, combine fat free ricotta, part skim ricotta, egg, parsley, garlic salt and onion powder. Mix well.4. Cover bottom of crock pot with a layer of spaghetti sauce, then add a layer of 4 half-noodles.5. On top of the noodles, spoon one quarter of the veggie mixture. Spread evenly.6. Then add one quarter of the ricotta mixture and spread evenly.7. Sprinkle a scant 1/4 cup of the shredded mozzarella and a scant 1/4 cup of the shredded italian cheese blend over the top. (You'll want a little left over at the end to put on the top of the lasagna.)8. Top with another layer of 4 half-noodles and repeat steps 5-7.9. Continue layering noodles, veggies, ricotta and cheeses until you have 4 layers.10. Top with remaining 4 half-noodles and cover completely with sauce.11. Top with remaining shredded cheese. (You may also sprinkle with shredded parmesan cheese, but it has not been included in the nutritional info)12. Turn crock pot to LOW and cook for 4-5 hours or until cheese is thoroughly melted throughout.When I'm in a hurry, I have cooked everything a little bit more and put it in the crock pot for an hour on high, but depending on your crock pot, your edges might get too done this way, so use caution.Number of Servings: 8Recipe submitted by SparkPeople user GALNGUJ.

The nutritional information for Lower Carb Crock Pot Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 461.4

• Total Fat: 20.4 g
• Cholesterol: 94.4 mg
• Sodium: 796.0 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 5.6 g
• Protein: 31.0 g

Lower Carb Crock Pot Veggie Lasagna is Italian cuisine.

The dietary needs meet for Lower Carb Crock Pot Veggie Lasagna is Low Carb