Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 Slow-cooker Light Lasagna 4-1/2 cups fat free, low sodium meatless spaghetti sauce 1/2 cup water 16-oz fat-free ricotta cheese 2 cup shredded part-skim mozzarella cheese, divided 3/4 cup parmesan cheese, divided 1 egg 2 tsp minced garlic 1 tsp Italian seasoning 8 oz box no-cook lasagna noodles Mix spaghetti sauce and 1/2 cup water in a bowl. In a separate bowl, mix ricotta, 1-1/2 cups mozzarella cheese, 1/2 cup parmesan cheese, egg, garlic and seasoning. Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles, breaking to fit if needed. Spread with 1/3 of the cheese mixture, making sure noodles are covered. Repeat layers twice more. Spread with remaining sauce. Cover. Cook on low 5 hours. Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt. Makes 8 servings. Per serving: 360 calories (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron. From " Fix it and Forget it Light " Lowfat Crockpot Quote Link to comment Share on other sites More sharing options...
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