Recipe from Parents
Nonstick cooking spray
1 26 ounce jar pasta sauce
3/4 cup water
1 15 ounce carton light ricotta cheese
1/2 cup shredded carrot
6 lasagna noodles
1 1/2 cups shredded mozzarella cheese (6 oz.)
Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.
Prepare as above, except increase noodles to 8 and layer ingredients in a large deep skillet. Bring to boiling over medium heat. Reduce heat and simmer, covered, for 35 minutes. Remove from heat and let stand for 20 minutes.
Per Serving: cal. (kcal) 286, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 5, carb. (g) 31, Monosaturated fat (g) 2, fiber (g) 3, sugar (g) 10, pro. (g) 18, vit. A (IU) 2284, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, sodium (mg) 646, Potassium (mg) 30, calcium (mg) 404, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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