Slow-Cooker Vegetable Lasagna

Name: Slow-Cooker Vegetable Lasagna
Total time: 6 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large red bell pepper, chopped; 4 ounces cremini mushrooms (about 3 large), chopped; 2 cups packed baby spinach, coarsely chopped; 1 (24 ounce) jar low-sodium red pasta sauce, any flavor; 1 (15 ounce) can no-sodium-added diced tomatoes, undrained; 15 ounces part-skim ricotta cheese; 0.75 cup freshly grated Parmesan cheese, divided; 8 ounces oven-ready lasagna noodles (about 9 total); 2 cups shredded part-skim mozzarella cheese; 0.25 cup chopped fresh basil

$195a serving20 min hands-on, 6.5 hr totalCrockpotRecipe makes 8American

See the original recipe on EatingWell

Ingredients

Amounts as written, for the 8 servings the recipe makes

1 large red bell pepper, chopped
4 ounces cremini mushrooms (about 3 large), chopped
2 cups packed baby spinach, coarsely chopped
1 (24 ounce) jar low-sodium red pasta sauce, any flavor
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
15 ounces part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese, divided
8 ounces oven-ready lasagna noodles (about 9 total)
2 cups shredded part-skim mozzarella cheese
¼ cup chopped fresh basil

About $1.95 a serving for the ingredients used, at today's Walmart prices.

Method

This recipe is by EatingWell. Get the full method, tips and photos on their site. Add it to your box and we'll put every ingredient in your Walmart cart, and cook mode will walk you through it.

Get the full method on EatingWell

Share this recipePinterest Facebook X WhatsApp Email