Slow Cooker Kale-Zucchini Lasagna
Simple Steamed Vegetables
Ingredients
- 2 (24-oz) jars pasta sauce
- 9 to 11 whole-grain lasagna noodles
- 1 (15-oz) carton part-skim ricotta cheese
- 4 cups chopped kale
- 2 zucchini, thinly sliced
- 1 cup shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
Instructions
- Spray a 5- to 7-quart slow cooker with cooking spray. Spoon about ½ cup pasta sauce over bottom of cooker.
- Place lasagna noodles to cover sauce in a single layer, breaking as needed to fit. Top with ⅓ of ricotta, ⅓ of kale, ⅓ of zucchini, ¼ of sauce, and ⅓ of mozzarella. Top with noodles.
- Repeat layers twice, ending with noodles; spread remaining sauce over noodles and sprinkle with Parmesan.
- Cover, and cook on LOW 8 hours. Turn cooker off and let stand 1 hour before serving.
Side Dish Ingredients
- 2 (12-oz) pkg vegetable medley
- 1 Tbsp olive oil
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Microwave vegetable medley according to package directions; toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
477
|
60
|
537
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 63 | 9 | 72 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 1286 | 210 | 1496 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
