Description
A delicious quick and easy meatless lasagna made in the slow cooker. Using tofu, low-fat ricotta and mozzarella cheese, keeps the calories lower.
Recipe adapted from 365 Slow Cooker Suppers by Stephanie O’Dea.
Ingredients
- 12 Uncooked Lasagna Noodles
- 26 ounces, fluid Marinara Sauce (store-bought Or Homemade)
- 14-½ ounces, weight Canned Fire-roasted Tomatoes
- ½ cups Shredded Zucchini
- ½ cups Shredded Carrots
- 16 ounces, weight Tofu, Drained
- 1 cup Cottage Cheese Or Low-fat Ricotta Cheese
- ¼ cups Parmesan Cheese, Grated
- 1 Tablespoon Dried Italian Seasoning
- ¼ cups Water
- 4 cups Low Fat Mozzarella Cheese, Grated
Preparation
Note: Use a 6-quart slow cooker.
In a large bowl, combine pasta sauce, fire-roasted tomatoes, shredded zucchini, and shredded carrots.
In a separate bowl, combine drained tofu, cottage or low-fat ricotta cheese, Parmesan, and Italian seasoning.
To the slow cooker, add some of the sauce. Place a layer of lasagna noodles on top. I break mine to fit into slow cooker. Then add a layer of the cheese mixture on top of the lasagna noodles. Then add a layer of the shredded low-fat mozzarella. Repeat the layers, until you have used all the ingredients.
Put the 1/4 cup of water into the marinara jar, replace top, and shake. Pour the liquid over the top of your uncooked lasagna. Cover, cook on low for 6–7 hours, or high for about 4 hours, Uncover, and let cook on high for about 20 minutes, to cook off any liquid from condensation.
Recipe adapted from 365 Slow Cooker Suppers by Stephanie O’Dea.
