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Lazy Day Lasagna Recipe
Mar 28, 2012 @ 4:50 PM
Posted by
Daily Value: 18%
Servings: 6
Low-Carb
Vegetarian
Posted by
Nutrition
Cal/Serving: 355Daily Value: 18%
Servings: 6
Low-Carb
Vegetarian
| Fat | 20g | 31% |
| Saturated | 12g | 58% |
| Trans | 0g | 0% |
| Carbs | 15g | 5% |
| Fiber | 2g | 9% |
| Sugars | 9g | 0% |
| Protein | 28g | 56% |
| Cholesterol | 71mg | 24% |
| Sodium | 1151mg | 48% |
| Calcium | 608mg | 61% |
| Magnesium | 47mg | 12% |
| Potassium | 552mg | 16% |
| Iron | 2mg | 9% |
| Zinc | 2mg | 16% |
| Vitamin A | 1397IU | 28% |
| Vitamin C | 2mg | 4% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 26% |
| Niacin (B3) | 5mg | 25% |
| Vitamin B6 | 0mg | 14% |
| Folic Acid (B9) | 34µg | 9% |
| Vitamin B12 | 1µg | 15% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 20µg | 25% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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INGREDIENTS
- 15 ounces low-fat ricotta cheese
- 1 1/2 cups low-fat cottage cheese
- 6 tablespoons grated Parmesan
- 3/4 teaspoon dried oregano, divided
- One 24-28 ounce jar marinara sauce (about 3 cups)
- 7 or 8 traditional lasagna noodles, uncooked
- 2/3 cup shredded part-skim mozzarella cheese
DIRECTIONS
In a medium bowl, combine the ricotta, cottage cheese, 2 tablespoons water, 1/4 cup Parmesan cheese, and 1/2 teaspoon oregano. Mix thoroughly.
Place the marinara sauce in a medium bowl or large measuring cup. Add 1/2 cup water (unless the marinara is already fairly thin) to the empty sauce jar or container, give it a swirl, and add to the marinara sauce. Spread 1/2 cup of the sauce on the bottom of a 4- to 6-quart slow cooker.
Place about one-third of the lasagna noodles over the sauce, breaking the noodles to fit (don’t worry if small spaces are uncovered). Cover the noodles with half of the cheese mixture (about 1 1/2 cups), then top with 1 cup sauce. Repeat.
Top with the remaining noodles, cover with the remaining sauce, and sprinkle on the mozzarella, the remaining oregano and Parmesan. Cook for 3-3 1/2 hours on low or until fork tender. Turn off heat and let sit at least 15 minutes before serving.
Recipe Details
Adapted from "Eat More of What You Love" by Marlene Koch (Running Press, 2012)
Servings: 6Notes and Substitutions:
Marlene Says: For Beefy Slow Cooker Lasagna, brown 1/2 pound lean ground beef with ½ teaspoon garlic powder and 1 teaspoon crushed fennel seeds. After spreading 1/2 cup of marinara on the bottom of the slow cooker, add beef to remaining marinara and continue as directed (adds 55 calories and 2 grams fat).
