A slow-cooker lasagna may not be as crisp as a baked one and its noodles may be softer, but its gooey cheese topping is pretty irresistible.
- Portion size 8 servings
Ingredients
Tomato Mushroom Sauce:
Method
Tomato Mushroom Sauce:In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herb seasoning, salt, pepper and hot pepper flakes until liquid is evaporated, about 8 minutes. Add pasta sauce and 1 1/2 cups (375 mL) water; bring to boil.
Meanwhile, in bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.
Pour 1 cup (250 mL) of the sauce into a slow-cooker. Arrange 3 of the noodles over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Top with remaining noodles and remaining sauce. Sprinkle with provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender. Makes 8 servings.
Nutritional facts Per serving: about
- Sodium 999 mg
- Protein 22 g
- Calories 363.0
- Total fat 11 g
- Cholesterol 41 mg
- Saturated fat 5 g
- Total carbohydrate 44 g
%RDI
- Iron 16.0
- Folate 26.0
- Calcium 25.0
- Vitamin A 52.0
- Vitamin C 18.0
