Slow Cooker

Slow Cooked Veggie Lasagna is for Lunch.

Slow Cooked Veggie Lasagna takes 60 minutes to prepare.

Slow Cooked Veggie Lasagna takes 180 minutes to cook.

Slow Cooked Veggie Lasagna makes 1 servings.

The ingredients for Slow Cooked Veggie Lasagna are:

1 box lasagna noodles (uncooked)
1 15 oz container ricotta cheese
1 25 oz jar pasta sauce
2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 large egg
1 tablespoon dried italian herbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder

Here is how you make Slow Cooked Veggie Lasagna:

Place the vegetables in a food processor and pulse to roughly chop.Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.Pour half of the pasta sauce in the bottom of a crock pot.Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.Cook on low for 4 hours. Serve.Serving Size: 5-8Number of Servings: 1Recipe submitted by SparkPeople user AZLANAA.

The nutritional information for Slow Cooked Veggie Lasagna is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 175.9

• Total Fat: 3.6 g
• Cholesterol: 70.1 mg
• Sodium: 130.2 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.8 g
• Protein: 27.0 g

Slow Cooked Veggie Lasagna is Spanish cuisine.

The dietary needs meet for Slow Cooked Veggie Lasagna is Vegetarian