Slow Cooker Vegetable Lasagna

Vegetarian

Looking for something tasty? Why not try making our Slow Cooker Vegetable Lasagna dish. Visit our website to view the full recipe!

4 H

Cooking Time
15 MINS

Prep Time
10 People

Serves

1 container (1 kg.) part-skim ricotta cheese
2 cups (500 mL) Italian blend shredded cheese, divided
1 box (300 g.) frozen chopped spinach, thawed and squeezed dry
1 package Knorr® Cream of Broccoli Dry Soup Mix
2 jars (640 mL. ea.) pasta sauce
12 lasagna noodles, uncooked

Combine ricotta, 1 cup (250 mL) shredded cheese, spinach and Knorr® Cream of Broccoli Dry Soup Mix in medium bowl; set aside.
Spread 1 cup (250 mL) Pasta Sauce in 6-qt (6-L) slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup (250 mL) pasta sauce; repeat. Top with remaining 4 lasagna noodles and remaining Pasta Sauce. Cover and cook on LOW 4 to 5 hours until noodles are tender.
Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	380.0
Calcium (g)	521.0 mg
Carbohydrates (g)	39.0 g
Fat (g)	15.0 g
Fiber (g)	3.0 g
Iron (g)	3.0 mg
Potassium (g)	263.0 mg
Protein (g)	24.0 g
Saturated Fat (g)	8.0 g
Sodium (g)	880.0 mg
Sugar (g)	9.0 g
Trans Fat (g)	0.0 g

TIP: Add 1 cup rinsed and drained cannellini beans to the cheese, spinach and Soup Mix mixture for added protein!
Each serving of this lasagna is a good source of fibre and an excellent source of calcium and iron.