Skip to main content

Send a Meal Blog

Monday, December 08 2014

1    pound   chicken sausage, casings removed
1    pkg (8 oz)  sliced mushrooms
2      large carrots, peeled and grated
1      zucchini (8 oz), trimmed and grated
1    jar (24 oz)  marinara sauce
1    container (15 oz)  part-skim ricotta cheese
1    bag (7 oz)  2% shredded Italian cheese blend (such as Kraft)
1/3   cup   fresh basil, chopped
12      traditional lasagna noodles (not no-boil)
Line a 5-quart slow cooker with a slow cooker liner. Coat liner with nonstick cooking spray. Crumble sausage into a nonstick skillet and cook over medium to medium-high heat for 6 minutes, breaking apart with a wooden spoon.
Meanwhile, in a large bowl, combine mushrooms, carrots, zucchini and 1 cup of the marinara sauce. Stir remaining sauce into the sausage.
In a medium bowl, stir together ricotta, 1 cup of the shredded cheese and the basil.
Begin layering: Break 3 noodles into thirds and spread on bottom of slow cooker. Top with half the vegetable mixture, spreading level, and 3 more noodles, broken into thirds. Spread noodles with sausage sauce and top with 3 more noodles, broken into thirds. Spread noodles with ricotta mixture and remaining 3 noodles (in thirds). Top noodles with remaining vegetable mixture and remaining shredded cheese. Cover and slow cook on LOW for 4 hours.
Remove crock insert from slow cooker and cool for 30 minutes. Uncover and use liner bag to lift lasagna from crock. Remove slow cooker liner and cut lasagna into pieces.

Per Serving: cal. (kcal) 487, Fat, total (g) 20, chol. (mg) 91, sat. fat (g) 9, carb. (g) 45, fiber (g) 4, pro. (g) 33, sodium (mg) 1083, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.