Slow Cooked Veggie Lasagna – CE
salad
  • Clean Eating
  • low carb, meatless, slow cooker
Slow Cooked Veggie Lasagna – CE
salad
  • Clean Eating
  • low carb, meatless, slow cooker
Servings:

Ingredients

Prep
  • 2 zucchini
  • 1 red onion
  • 1 red bell pepper
  • 8 oz fresh sliced mushrooms
  • salt and pepper to taste
  • 24 oz spaghetti sauce
  • 2 egg
  • 1 T dried Italian seasoning
  • 16 oz ricotta cheese
  • 8 oz low fat shredded mozzarella cheese
  • 16 oz lasagna noodles
On Cooking Day
  • 3 T grated Parmesan cheese optional
  • 6 C salad greens

Instructions

To Assemble
  1. Cut zucchini, onion, and bell pepper into bite-sized pieces. Add first 6 ingredients to bowl and mix.
  2. Mix next 3 ingredients in separate bowl.
  3. In your slow cooker pot (or separate dish that will fit in slow cooker), layer sauce, noodles, ricotta mixture, cheese, then repeat layers.
To Cook
  1. Cook on high for 2-3 hours or low for 5-7 hours. Serve with a green salad and sprinkle of Parmesan cheese.

Ingredients

Prep
  • 2 zucchini
  • 1 red onion
  • 1 red bell pepper
  • 8 oz fresh sliced mushrooms
  • salt and pepper to taste
  • 24 oz spaghetti sauce
  • 2 egg
  • 1 T dried Italian seasoning
  • 16 oz ricotta cheese
  • 8 oz low fat shredded mozzarella cheese
  • 16 oz lasagna noodles
On Cooking Day
  • 3 T grated Parmesan cheese optional
  • 6 C salad greens

Instructions

To Assemble
  1. Cut zucchini, onion, and bell pepper into bite-sized pieces. Add first 6 ingredients to bowl and mix.
  2. Mix next 3 ingredients in separate bowl.
  3. In your slow cooker pot (or separate dish that will fit in slow cooker), layer sauce, noodles, ricotta mixture, cheese, then repeat layers.
To Cook
  1. Cook on high for 2-3 hours or low for 5-7 hours. Serve with a green salad and sprinkle of Parmesan cheese.
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