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Prep Time:30 minsAdditional Time:6 hrsTotal Time:6 hrs 30 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:6 hrsTotal Time:6 hrs 30 minsServings:8Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 30 mins
Total Time:
6 hrs 30 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
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Ingredients
1largered bell pepper, chopped
4ouncescremini mushrooms (about 3 large), chopped
1(24 ounce) jarlow-sodium red pasta sauce, any flavor
1(15 ounce) canno-sodium-added diced tomatoes, undrained
15ouncespart-skim ricotta cheese
¾cupfreshly grated Parmesan cheese, divided
8ouncesoven-ready lasagna noodles (about 9 total)
2cupsshredded part-skim mozzarella cheese
¼cupchopped fresh basil
DirectionsCombine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.Cover and cook on Low for 5 hours.Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.TipsTip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.Equipment: 6-qt. slow cookerOriginally appeared: Diabetic Living Magazine, Winter 2019
Directions
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.Cover and cook on Low for 5 hours.Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.TipsTip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.Equipment: 6-qt. slow cooker
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
Tips
Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
Equipment: 6-qt. slow cooker
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)344Calories13gFat37gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
