Crockpot Veggie Lasagna

Ingredients:slow-cooker-vegetarian-lasagna

(2) 24 ounce jars or cans of tomato sauce

9 thick lasagna noodles

24 ounces part-skim ricotta cheese OR cottage cheese

3-4 cups chopped kale

2 cups shredded Mozzarella or Provolone cheese

Parmesan cheese for topping

fresh parsley for topping

Preparation:

  1. Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don’t stick.
  2. Break noodles so that they fit and mostly cover the bottom. Cover with about one third of the ricotta, kale, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
  3. Cover and cook on high for 4 hours or on low for 7-8 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna.

Nutritional information: (9 servings)

Calories: 307
Fat: 10g
Protein: 24g
Carbs: 32g

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