This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work. Source: Diabetic Living Magazine, Winter 2019

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Ingredients

Directions

  • Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.

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  • Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

  • Cover and cook on Low for 5 hours.

  • Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.

Tips

Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.

Equipment: 6-qt. slow cooker

Nutrition Facts

344 calories; 12.5 g total fat; 7 g saturated fat; 41 mg cholesterol; 423 mg sodium. 370 mg potassium; 37.4 g carbohydrates; 3.4 g fiber; 9 g sugar; 21.1 g protein; 2691 IU vitamin a iu; 40 mg vitamin c; 114 mcg folate; 447 mg calcium; 3 mg iron; 33 mg magnesium;

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