This is the 15th post on this blog and the second that involves a recipe that can be made in the slow cooker… That’s 13% of my posts that contain a slow cooker recipe – it’s safe to say its one of my favorite kitchen tools – other than my KitchenAid mixer – that thing is like gold to me!
This recipe I stumbled upon on Pinch of Yum through Pinterest and then I instantly fell in love with Lindsay and Bjork and their blog! Their openness on their blog I think really goes to one of the points I made earlier this week – there is still space in the blog-o-sphere for people who have something to say. I made some adjustments from Lindsey’s recipe, not many – here is my version of the slow cooker veggie lasagna.
Slow Cooker Skinny Vegetarian Lasagna
2 – 24oz jars of pasta sauce
5-6 Whole wheat lasagna noodles
16 oz part skim ricotta
4 cups of kale
1 cup shredded mozzarella
1/4 cup of shredded parmesan
Spray the slow cooker with non-stick spray. Put a little sauce in the bottom then a layer the ingredients – noodles, ricotta, mozzarella, kale, sauce – repeat until you get to the top of the slow cooker. On the last layer of noodles add the parmesan.
Cook for 5-6 hours on low or 3 hours on high. Let the lasagna cool in the slow cooker 5-10 minutes so it will hold together better.
7 Servings – Calories: 328; Carbs: 34g; Protein: 17g; Fat: 14g.