Slow-Cooker Vegetable Lasagna
photo by Walmart
- Ready In:
- 6hrs 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon oil
- 1⁄2 lb mushroom, sliced
- 2 red bell peppers, coarsely chopped
- 1 (6 ounce) package baby spinach leaves
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can ricotta cheese (suggested, Polly-O Natural Part Skim)
- 8 ounces Italian cheese blend, shredded, divided (suggested, Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia)
- 1⁄4 cup Kraft® Grated Parmesan Cheese, divided
- 6 whole wheat lasagna noodles, uncooked
directions
- Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 minute Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
- Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.
- Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
- Cook on Low 4 to 5 hours (or on High 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until shredded cheese is melted.
- Tips: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.
- Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.
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RECIPE SUBMITTED BY
Walmart
United States