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Leslie Harris: "This was unbelievably easy and so good! My kids a…" Read More
9Ingredients
45Minutes
520Calories
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Ingredients
US|METRIC
9 SERVINGS
- 32 oz. marinara sauce
- 12 whole wheat lasagna noodles (uncooked)
- 16 oz. frozen chopped spinach (thawed out and liquid squeezed)
- 24 oz. part skim ricotta cheese
- 2 lb. mozzarella cheese (part-skim)
- 12 oz. mushrooms (sliced)
- 3 oz. cherry tomatoes (halved)
- 1 tsp. salt
- fresh parsley (chopped)
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Directions
- In a medium mixing bowl add the ricotta cheese, spinach and salt. With a spatula combine ingredients until you obtain a homogenous mixture.
- Spread 1/2 cup tomato sauce to the bottom of the KitchenAid® 6-Quart Slow Cooker.
- Break noodles to fit and cover the bottom of the Slow Cooker. Cover the noodles with about one third of the ricotta mixture followed by one third of the mushrooms, 1 cup marinara sauce, one third of the mozzarella cheese and more noodles. Repeat layers ending with a layer of noodles covered with tomato sauce, mozzarella cheese and cherry tomatoes. You should end up with a total of three layers.
- Cover the KitchenAid® 6-Quart Slow Cooker and set on high for 3-4 hours or on low for 5-6 hours. Turn the Slow Cooker off and let the lasagna sit for 30-45 minutes. Sprinkle some parsley over the lasagna before serving.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1440mg60% |
| Potassium810mg23% |
| Protein36g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A160% |
| Vitamin C15% |
| Calcium80% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Leslie Harris 3 years ago
This was unbelievably easy and so good! My kids and husband loved it. Will definitely make again.
Rebecca 5 years ago
I love this! Very simple recipe and easy to throw it together at lunch and have dinner ready when my husband gets home for work. He’s never been a fan of mushrooms but really enjoys this recipe.