Crockpot Vegetable Lasagna

Tis the season to pull the crockpot out for your favorite stews, soups, etc...  As you know, the crockpot is wonderful because it is little prep time and by the end of 4-8 hours you have a wonderful meal.  The problem is many recipes are loaded with salt and fat.  In the next few weeks I am going to post my favorite crockpot recipes.  They have been tested by us all (including the kiddos)!

From a nutrition standpoint, you get a great dose of fiber from the whole wheat noodles, calcium, and some veggies all at the same time:)

Ingredients:

• 1 large egg
• 1 15 to 16-ounce container part-skim ricotta
• 1 5-ounce package baby spinach, coarsely chopped
•  4 small portobello mushroom caps
• 1 small zucchini, quartered lengthwise and thinly sliced
• 2 carrots, peeled and shredded
• 1 28-ounce can no added salt crushed tomatoes
• 1 28-ounce can no added salt diced tomatoes
• 3 tsp garlic, minced
• Pinch of crushed red pepper (optional)
• 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
• 3 cups shredded part-skim mozzarella, divided

Directions:

1. Combine egg, ricotta, spinach, mushrooms, zucchini, and carrots in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese

For those following the Sensibalance Wellness Program, each serving=3 Carbohydrate, 4 Protein, and 3 Fat Food Bars.  Recipe serves 8.

For more information on our Sensibalance Wellness Program, CLICK HERE!