Vegetarian

Slow Cooker Lasagna takes 10 minutes to prepare.

Slow Cooker Lasagna takes 240 minutes to cook.

Slow Cooker Lasagna makes 4 servings.

The ingredients for Slow Cooker Lasagna are:

1 tsp. olive oil
1 jar (26-28 oz.) marinara sauce of your choice + enough water to make 4 cups
1 small butternut squash, peeled and sliced
4 oz. mushrooms, thickly sliced
4-6 uncooked regular lasagna noodles
8 oz. mozzarella (shredded, cubed, sliced, whatever you like)
2 oz. parmesan cheese, shredded

Here is how you make Slow Cooker Lasagna:

Drizzle oil into a 3.5 quart slow cooker, then use a paper towel to thoroughly coat the bottom and sides (or use olive oil spray). Mix marinara and water so sauce is smooth. Spread 1/4 c. sauce in bottom of slow cooker. Top with a layer of noodles (break to make fit, dont worry if there are gaps). Top with a layer of sauce, a layer of squash and shrooms, a layer of mozzarella, and a layer of sauce. Repeat till you run out of ingredients, ending with sauce. Sprinkle with parmesan. Cover and cook on high for 3-1/2 hours. (I plug my slowcooker into a lamp timer so it doesn't start cooking till mid-afternoon and finishes right about the time I expect to be home). Serves 4.

The nutritional information for Slow Cooker Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 490.3

• Total Fat: 24.2 g
• Cholesterol: 49.7 mg
• Sodium: 1,555.3 mg
• Total Carbs: 48.3 g
• Dietary Fiber: 6.8 g
• Protein: 24.0 g