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Slow Cooker Vegetable Lasagna

Slow Cooker Vegetable Lasagna

  • Cook

    mins

  • Difficulty

  • Makes

  • Marinate time

    mins

  • Prep

    mins

  • serves

    people
  • 1 container (1 kg.) part-skim ricotta cheese
  • 2 cups (500 mL) Italian blend shredded cheese, divided
  • 1 box (300 g.) frozen chopped spinach, thawed and squeezed dry
  • 1 package Knorr® Cream of Broccoli Dry Soup Mix
  • 2 jars (640 mL. ea.) pasta sauce
  • 12 lasagna noodles, uncooked

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Total Fat15g
Saturated Fat8g
Trans Fat0g
Cholesterol45mg
Sodium880mg
Total Carbs39g
Dietary Fiber3g
Sugars9g
Protein24g
Vitamin D0mcg
Calcium521mg
Iron3mg
Potassium263mg
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  • 1 Combine ricotta, 1 cup (250 mL) shredded cheese, spinach and Knorr® Cream of Broccoli Dry Soup Mix in medium bowl; set aside.
  • 2 Spread 1 cup (250 mL) Pasta Sauce in 6-qt (6-L) slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup (250 mL) pasta sauce; repeat. Top with remaining 4 lasagna noodles and remaining Pasta Sauce. Cover and cook on LOW 4 to 5 hours until noodles are tender.
  • 3 Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving. 
TIP: Add 1 cup rinsed and drained cannellini beans to the cheese, spinach and Soup Mix mixture for added protein!
Each serving of this lasagna is a good source of fibre and an excellent source of calcium and iron.