Slow Cooker Vegetarian Kale Lasagna
Get organized this new year by incorporating some healthy slow cooker recipes into your repitore. This delicious Kale lasagna is for all of my vegetarian friends! Enjoy!
preparation
preparation time
10 mins
cook time
180
servings
8
calories
104
ingredients
2 (24 oz) jar tomato basil pasta sauce
9 thick wavy lasagna noodles
24 ounces part skim ricotta cheese
4 cup organic kale chopped
2 eggplants sliced
2 cup shredded part skim mozzarella cheese
directions
Directions:
Spray slow cooker with non-stick cooking spray. Spread 1/2 cup of the tomato sauce on the bottom so the noodles won't stick. Break noodles so they fit neatly and cover the bottom. Cover with 1/3 of the ricotta then top with kale, eggplant, sauce. cheese, and end with noodles. Repeat layers two more times. Top with a bit more sauce and cheese. Cover and cook on high for 3 hours or low for 6. Turn off slow cooker and let rest for 45 minutes before serving so the lasagna has time to set up. Cut into squares and serve with chopped parsley. Happy Eating!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
