Mushroom Lasagna Slow Cooker Recipe

Recipe Category: Slow-Cooker

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

1. Break noodles
2. Place half in bottom of greased slow cooker
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over noodles
4. Repeat layers
5. Cover and cook on low 5 hours
6. Yield: 8 servings
7. Per serving: 164 g water; 351 calories (40% from fat, 20% from protein, 40% from carb)

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