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Lasagna (slow cooker)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 container | part skim ricotta cheese |
| 1/3 | chopped fresh basil |
| 2 links | cooled chicken sausage, diced |
| 2 large | egg whites |
| 2 cloves | garlic, minced |
| 1/2 tsp | red pepper flakes |
| 3 1/4 cup | tomato and basil sauce |
| 12 no boil lasagna noodles | |
| 1/4 cup | grated Parmesan |
coat slow cooker with cooking spray. Mix ricotta, basil, sausage, egg whites, garlic, and red pepper in a bowl. Spread 3/4 cup of pasta sauce in slow cooker. Lay 4 noodles over sauce ( break to fit) and cover with 1/3 of ricotta mixture and 1 cup of sauce. Rear. Top with a final layer of pasta and the remaining ricotta mixture and 1/2 cup sauce. Sprinkle with Parmesan. Cover and cook until lasagna is heated through out and bubbling 3-4 hours on low. Let cool 25 minutes cut into pieces and lift out with a large spoon or spatula. Serves 6
Calories. 389
Carbs 46 grams
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