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Prep Time:20 minsAdditional Time:3 hrs 55 minsTotal Time:4 hrs 15 minsServings:8Yield:1 lasagnaJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 55 minsTotal Time:4 hrs 15 minsServings:8Yield:1 lasagna
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 55 mins
Additional Time:
3 hrs 55 mins
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:8
Servings:
8
Yield:1 lasagna
Yield:
1 lasagna
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2clovesgarlic, minced1poundskinless, boneless chicken breast, cut into bite-size pieces8ouncesfresh mushrooms, sliced1(15 ounce) cartonlight ricotta cheese1(8 ounce) packageshredded part-skim mozzarella cheese (2 cups)1teaspoondried oregano, crushed1/4-1/2 teaspoon crushed red pepper1(26 ounce) jarlower-sodium pasta sauce1(8 ounce) canno-salt-added tomato sauce½cupwater1teaspoonsodium-free Italian herb seasoning, crushed½teaspoonground pepper12no-boil lasagna noodles2tablespoonsgrated Parmesan cheese1leafChopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2clovesgarlic, minced
1poundskinless, boneless chicken breast, cut into bite-size pieces
8ouncesfresh mushrooms, sliced
1(15 ounce) cartonlight ricotta cheese
1(8 ounce) packageshredded part-skim mozzarella cheese (2 cups)
1teaspoondried oregano, crushed
1/4-1/2 teaspoon crushed red pepper
1(26 ounce) jarlower-sodium pasta sauce
1(8 ounce) canno-salt-added tomato sauce
½cupwater
1teaspoonsodium-free Italian herb seasoning, crushed
½teaspoonground pepper
12no-boil lasagna noodles
2tablespoonsgrated Parmesan cheese
1leafChopped fresh basil
DirectionsCoat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.TipsEquipment: 5- to 6-quart oval slow cookerOriginally appeared: Diabetic Living Magazine
Directions
Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.TipsEquipment: 5- to 6-quart oval slow cooker
Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.
Tips
Equipment: 5- to 6-quart oval slow cooker
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)356Calories11gFat33gCarbs30gProtein
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.
