Skinny Vegetarian Slow Cooker Lasanga


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.


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