Recipe Category: Lasagna
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Mushroom Lasagna Slow Cooker Recipe
Ingredients
- 170g uncooked lasagna noodles
- 785g low-salt spaghetti sauce
- 1/3 cup (80 ml) water
- 225g mushrooms, sliced
- 425g ricotta cheese
- 230 g shredded mozzarella cheese
Method
- Break noodles
- Place half in bottom of greased slow cooker
- Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over noodles
- Repeat layers
- Cover and cook on low 5 hours
- Yield: 8 servings
- Per serving: 164 g water; 351 calories (40% from fat, 20% from protein, 40% from carb)
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