Slow Cooker Vegetable Lasagna

Temps & Portions
10 servings
19 minutes temps de préparation =
15 minutes préparation +
4 minutes cuisson
  • 1 container (1 kg.) part-skim ricotta cheese
    Silani Ricotta Light 300G
    $4.29 • Chq
  • 2 cups Italian blend shredded cheese, divided
    Castello Gorgonzola Cheese Wedge 125G
    $4.49 • Chq
  • 1 box (300 g.) frozen chopped spinach, thawed and squeezed dry
    Green Organic Spinach Frozen 300G
    $4.65 • Chq
  • 1 package Knorr® Cream of Broccoli Dry Soup Mix
  • 2 jars (640 mL. ea.) pasta sauce
    Primo Pasta Sauce Romano Cheese 680ML
    $1.61 • Chq
  • 12 lasagna noodles, uncooked
  • Combine ricotta, 1 cup (250 mL) shredded cheese, spinach and Knorr® Cream of Broccoli Dry Soup Mix in medium bowl; set aside.
  • Spread 1 cup (250 mL) Pasta Sauce in 6-qt (6-L) slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup (250 mL) pasta sauce; repeat. Top with remaining 4 lasagna noodles and remaining Pasta Sauce. Cover and cook on LOW 4 to 5 hours until noodles are tender.
  • Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving.
  • TIP: Add 1 cup rinsed and drained cannellini beans to the cheese, spinach and Soup Mix mixture for added protein!
  • Each serving of this lasagna is a good source of fibre and an excellent source of calcium and iron.