Slow Cooker Lasagna
6 servings
Equipment
- skillet 10-inch
Ingredients
- 1 medium onion chopped (1⁄2 cup)
- 2 cups frozen sausage-style soy-protein crumbles from 12-oz package
- 2 cans 15 oz each Italian-style tomato sauce
- 2 teaspoons dried basil leaves
- ½ teaspoon salt
- 3 cups shredded mozzarella cheese 12 oz
- 1 container 15 oz part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 12 uncooked lasagna noodles
Instructions
- Spray 10-inch skillet with cooking spray.
- Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.
- Stir in crumbles, tomato sauce, basil and salt.
- In medium bowl, mix 2 cups of the mozzarella cheese, the ricotta cheese and Parmesan cheese.
- Spray 31⁄2- to 4-quart slow cooker with cooking spray.
- Into slow cooker, spoon one-fourth of the crumbles mixture; top with 4 noodles, broken into pieces to fit.
- Top with half of the cheese mixture and one-fourth of the crumbles mixture.
- Top with 4 noodles, remaining cheese mixture and one-fourth of the crumbles mixture.
- Top with remaining 4 noodles and remaining crumbles mixture.
- Cover; cook on Low heat setting 6 to 8 hours.
- (If slow cooker has black liner, do not cook longer than 8 hours or mixture may burn around edge.
- )
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
- Cover; let stand about 10 minutes or until cheese is melted.
- Cut into pieces to serve.
Notes / Tips / Wine Advice:
How wonderful to come home to delicious lasagna! This hearty meat-free version will please everyone. It’s great for casual entertaining—just add a green salad and some garlic bread. Mangia!
Nutritional Information
Calories: 800 kcal