Slow Cooker Veggie Lasagna
Donna Hayek, RD
Ingredients:
- 1 medium zucchini
- 2 (15 oz) cans no-salt-added tomato sauce
- 1 medium yellow squash
- ½ (16 oz) box lasagna sheets
- 1 (15 oz) tub fat-free ricotta
- 1 (16 oz) bag reduced-fat mozzarella cheese
- 2 tbsp Italian seasoning
- 2 tbsp dried parsley (garnish)
- 1 tbsp olive oil
Instructions:
- Cut the zucchini and squash lengthwise into 1/8 inch thick slices
- In a small bowl, combine the ricotta & Italian seasoning
- Brush a 6-8 quart slow cooker with oil
- Add ½ cup tomato sauce to bottom of slow cooker
- Layer 3 lasagna sheets to cover the sauce, breaking noodles as needed
- Top with ½ cup ricotta mixture & ¼ cup mozzarella & tomato sauce
- Repeat process, layering pasta & squash noodles with the mozzarella & sauce
- Sprinkle remaining mozzarella over lasagna
- Cover and cook on high 2-2 ½ hours until noodles & squash are tender
- Turn off slow cooker & let sit for 30 minutes, then garnish with parsley
Nutrition Facts:
Makes 10 Servings
Calories: 330
Sodium: 490 mg
Protein: 27 g
Fat: 12 g
Carbohydrate: 35 g
Saturated fat: 5 g
Fiber: 3 g
Cholesterol: 35 mg
Sugar: 9 g
