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Spinach and Mushroom Lasagna - Crock Pot (Slow Cooker) White Pasta
Calories 423 (27% from fat)
Fat 13 gram
Saturated Fat 6.5 gram
Trans Fat 0 gram
Cholesterol 72 mg.
Sodium 729 mg.
Carb. 46 gram
Fiber 5.7 gram
Sugar 10 gram
Protein 27 gram
Spinach and Mushroom Lasagna - Crock Pot (Slow Cooker) Whole Wheat Pasta
Calories 372 (32% from fat)
Fat 13 gram
Saturated Fat 6.5 gram
Trans Fat 0 gram
Cholesterol 72 mg.
Sodium 729 mg.
Carb. 38 gram
Fiber 6.8 gram
Sugar 10 gram
Protein 26 gram
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1 10 oz. box of frozen spinach, thawed and squeezed dry
1 Tbsp. olive oil
2 cups onion, chopped
2 cloves (2 tsp.) garlic, minced
3 cups fresh mushrooms, chopped
2 Tbsp. dry red wine
1 tsp. sodium free salt alternative
(We used No Salt Sodium Free Salt.)
1 can (6 oz.) no salt added tomato paste
1 can (8 oz.) no salt added tomato sauce
2 cups spaghetti sauce
(We used Classico Four Cheese Pasta Sauce.)
1 egg, slightly beaten
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
2 Tbsp. parsley flakes
1/4 tsp. black pepper, ground
1 Tbsp. fat free milk
1 1/2 cups fat free mozzarella cheese, shredded
1 cup low fat mozzarella cheese, shredded
9 lasagna noodles (White or Wheat), uncooked
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Spinach and Mushroom Lasagna - Crock Pot (Slow Cooker)
1. Thaw the spinach and then squeeze it dry. Set aside.
2. Warm the olive oil in a large, non-stick pan over medium heat. Add the onion, garlic, mushroom, wine and sodium free salt. Simmer for 10 minutes, stirring occasionally until the vegetables are tender.
3. Pour in the tomato paste, tomato sauce and spaghetti sauce. Bring to a boil, then reduce heat to low and cook for another 10 minutes.
4. While the sauce is cooking, in a mixing bowl combine the egg, spinach, ricotta cheese, Parmesan cheese, parsley, pepper and milk. Add 1 or 2 tablespoons extra milk if you want to make it more creamy.
5. In another bowl, mix together the fat free mozzarella and low fat mozzarella cheese.
6. Start layering everything in the crock pot. 1 cup of sauce, 3 lasagna noodles (broken into pieces to fit), 1 1/2 cups of sauce, half of the ricotta cheese mix, 1 1/4 cups of the blended mozzarella cheeses, 3 lasagna noodles, 1 1/2 cups sauce, the remaining ricotta, 3 lasagna noodles, top with the remaining sauce and the blended mozzarella cheeses.
7. Cover and cook on high for 4 hours or low 5-7 hours.
Yield: 8 Servings
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