Name: Slow-Cooker Vegetable Lasagna
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 Tbsp. oil; 1/2 lb. sliced fresh mushrooms; 2 red peppers, coarsely chopped; 1 pkg. (6 oz.) baby spinach leaves; 1 can (15 oz.) tomato sauce; 1 egg, beaten; 1 container (15 oz.) part-skim ricotta cheese; 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided; 1/4 cup KRAFT Grated Parmesan Cheese, divided; 6 whole wheat lasagna noodles, uncooked

36 Review(s)

4 Hr(s) 20 Min(s)

20 Min(s) Prep

4 Hr(s) Cook

Enjoy easy preparation for this Slow-Cooker Vegetable Lasagna! Relish in the slow-simmered tender noodles in this delicious vegetable lasagna.

What You Need

Select All

8 servings

Original recipe yields 8 servings

1 Tbsp. oil

1/2 lb. sliced fresh mushrooms

2 red peppers, coarsely chopped

1 pkg. (6 oz.) baby spinach leaves

1 can (15 oz.) tomato sauce

1 egg, beaten

1 container (15 oz.) part-skim ricotta cheese

1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1/4 cup KRAFT Grated Parmesan Cheese, divided

6 whole wheat lasagna noodles, uncooked

Let's Make It

Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.

Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.

Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Kitchen Tips

Tip 1

Serving Suggestion

Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.

Tip 2

How to Store Dried Pasta

Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.

Nutrition

Calories

320

Calories From Fat

% Daily Value*

Total Fat 15g

19%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 680mg

30%

Total Carbohydrates 25g

Dietary Fiber 4g

14%

Sugars 5g

10%

Protein 22g

44%

Vitamin A

70%

Vitamin C

50%

Calcium

40%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.