Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale
  • Social
    Rating
    0
    (1-100)
  • 0
    Tweets
  • 0
    Facebook
  • 0
    StumbleUpon

Category: main dish

Ingredients

Yield = 6-8 servings

2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste

Preparation

Read full details on:
www.savoringthethyme.com

Comments
Added 6 years ago by:
Suesie Eejima Suesie Eejima
     135 recipes
14 people cheffed this recipe
Sharon GormanHalle ThomasNatalie LarsonJodi BarneyMiri FinbergAshlin MollisonSusan A ThayerLinda le RicheKatie LynnRenée ConnollyStephanie Brooks HawkinsJennifer Seiley-PiattDaNette FranklinSuesie Eejima
Show your love to Chefthisup
  • Follow us
My Cookbook Chef it! Button Find Friends Settings Log out
Appetizers & SnacksBreakfastBreadDessertsDrinksFruits & VegetablesMain DishPasta & PizzaSaladsSandwichesSeafoodSide DishSoups & StewsOther
Join and create your own cookbook today - Free
Collect your favorite recipes from the web and share them
with family & friends.
Add a Delicious Recipe
Add recipes as you browse the web with the "Chef it!" button >>
(JPEG, GIF or PNG. Max size: 2MB)
Loading...
Chefit UnChefit