Vegetarian

Slow cooker vegetable lasagna is for Dinner.

Slow cooker vegetable lasagna takes 20 minutes to prepare.

Slow cooker vegetable lasagna takes 300 minutes to cook.

Slow cooker vegetable lasagna makes 8 servings.

The ingredients for Slow cooker vegetable lasagna are:

1 containers ( 15 oz. ea.) ricotta cheese
1 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
1/2 cup egg substitute
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup frozen zucchini pieces
1 cup frozen pepper strips
1 envelope Lipton? Recipe Secrets? Vegetable Soup Mix
1 jars (24 oz) Ragu? Old World Style? Pasta Sauce
7-8 lasagna noodles, uncooked

Here is how you make Slow cooker vegetable lasagna:

Preparation1.Combine ricotta, .75 cup mozzarella, half the parmesan, eggs, spinach and Lipton? Recipe Secrets? Vegetable Soup Mix in medium bowl; set aside.2.Spread Pasta Sauce in slow cooker. Layer in 2 lasagna noodles, broken to fit, then Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining lasagna noodles and Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours. 3.Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user FABTEMP.

The nutritional information for Slow cooker vegetable lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.3

• Total Fat: 10.6 g
• Cholesterol: 27.2 mg
• Sodium: 841.4 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 4.2 g
• Protein: 18.3 g