Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points Recipe

Name: Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; part-skim ricotta cheese; 1 (5 ounce) package Baby Spinach, coarsely chopped; 3 -4 portabella mushrooms, gills removed halved and thinly sliced; 1 small zucchini, quartered lengthwise and thinly sliced; 1 (28 ounce) can crushed tomatoes; 1 (28 ounce) can diced tomatoes; 3 garlic cloves, minced; 1 pinch crushed red pepper flakes (optional); 15 whole wheat lasagna noodles, uncooked (about 12 ounces); 3 cups part-skim mozzarella cheese, shredded divided

Servings: persons

1 large egg
part-skim ricotta cheese
1 (5 ounce) package Baby Spinach, coarsely chopped
3 -4 portabella mushrooms, gills removed halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
3 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
15 whole wheat lasagna noodles, uncooked (about 12 ounces)
3 cups part-skim mozzarella cheese, shredded divided

1
Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3
Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

1818

kcal

Calories

Fat

313

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large egg, part-skim ricotta cheese, 1 (5 ounce) package Baby Spinach, coarsely chopped, 3 -4 portabella mushrooms, gills removed halved and thinly sliced, and more.

Yes, Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Vegetarian Lasagna With Weight Watcher'S Points

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