Super Easy Skinny Veggie Crockpot Lasagna
Ingredients
-
2
24-ounce jars or cans
Italian tomato sauce
-
9
pieces
thick lasagna noodles with wavy edges
-
24
ounces
part-skim ricotta cheese or cottage cheese
-
3–4
cups
chopped vegetables of choice (e.g., kale)
-
to taste
pesto
-
2
cups
shredded Mozzarella or Provolone cheese
-
Parmesan cheese for topping
-
fresh parsley for topping
Instructions
- Spray the crockpot with nonstick cooking spray and spread ½ cup of tomato sauce at the bottom.
- Break the lasagna noodles to fit and cover the bottom, then layer with ⅓ of the ricotta, vegetables, pesto, sauce, and cheese.
- Repeat the layering process two more times for a total of three layers, finishing with a layer of noodles topped with sauce and cheese.
- Cover and cook on high for 3 hours or low for 5-6 hours.
- Turn off the crockpot and let the lasagna sit for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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