Lunch

slow cooker spinach broccoli lasagna w/chicken meatballs is for Lunch.

slow cooker spinach broccoli lasagna w/chicken meatballs takes 10 minutes to prepare.

slow cooker spinach broccoli lasagna w/chicken meatballs takes 270 minutes to cook.

slow cooker spinach broccoli lasagna w/chicken meatballs makes 8 servings.

The ingredients for slow cooker spinach broccoli lasagna w/chicken meatballs are:

Broccoli, frozen, 16 oz bag
Aidells chicken & turkey meatballs =8 meatballs
Spinach, frozen, 255 grams/9 oz. pkg
Dei Fratelli Traditional Sauce-1/2 cup=1 serving, 6 serving (jar)
Ricotta Cheese Fat Free (Sorrento), 1 cup
Breakstone's 2% Milkfat Small Curd Lowfat Cottage Cheese, 4 oz
Parmesano Reggiano, 1.5 oz
Mozzarella Cheese, part skim milk, 2 oz
Egg substitute, liquid (Egg Beaters), .5 cup
Barilla Lasagna (no boil), 6 noodles
Tastefully Simple - Spinach & Herb Dip Mix, 2 tsp (or the italien herbs of your choice)
Crushed red pepper, 2 tsp

Here is how you make slow cooker spinach broccoli lasagna w/chicken meatballs:

8 servingsIn a bowl mix cheeses and herbs and egg substitue.Cut meatballs into quarters.Cover bottom of crock pot with a layer of sauce.Break up 2 noodles and add to crock pot.Add 1/2 the meatball quarters.Add another coating of sauce.Add 8 oz (1/2) of frozen broccoli.Add cheese mixture.Add remaining meatball quarters.Add another 2 broken up noodle layer.Add spinach.Add other half of broccoli.Add another 2 broken up noodle.Add remaining sauce.Set crock pot for low for 4.5 hours.Number of Servings: 8Recipe submitted by SparkPeople user DRUSHKA26.

The nutritional information for slow cooker spinach broccoli lasagna w/chicken meatballs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 235.8

• Total Fat: 7.7 g
• Cholesterol: 49.4 mg
• Sodium: 713.5 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 4.9 g
• Protein: 19.2 g

slow cooker spinach broccoli lasagna w/chicken meatballs is Italian cuisine.