Slow Cooker Vegetarian
Kale and Squash Lasagna
Broccoli, Cauliflower, and Carrot Medley
Ingredients
- 2 (24-oz) jars pasta sauce
- 9 to 11 uncooked lasagna noodles
- 1 (15-oz) carton ricotta cheese
- 4 cups chopped fresh kale
- 2 zucchini, thinly sliced
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (6-oz) pkg 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 frozen broccoli, cauliflower, and carrot medley
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Steam vegetables according to package directions. Toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
754
|
74
|
828
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 15 | 2 | 17 |
| Protein (g) | 44 | 1 | 45 |
| Carb (g) | 77 | 5 | 82 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 1523 | 264 | 1787 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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