Vegetarian Lasagna Alfredo

Vegetarian Lasagna Alfredo
Makes 8
Prep 30 m
Cool 30 m
Slow Cook on Low for 4 hours


  1. 1 of 1 Fit slow cooker bowl with a liner and coat lightly with nonstick cooking spray. Combine 1 container (15 oz) ricotta cheese, 1 egg, 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Microwave 1 pkg (12 oz) veggie crumbles (such as Morning Star Farms) and 1 lb frozen kale following pkg directions. Combine crumbles, kale and 1 jar (14.5 oz) Alfredo sauce. Break 3 traditional lasagna noodles into thirds and spread over bottom of slow cooker. Spread half of crumble mixture evenly over noodles and top with 3 more broken noodles. Spread with ricotta mixture and top with 3 more broken noodles. Layer with remaining crumble mixture and 3 more broken noodles. Sprinkle 2 cups shredded mozzarella and 3 tbsp grated Parmesan over top. Cover and cook on LOW for 4 hours. Remove bowl from slow cooker and cool 30 minutes. Use liner bag to lift out lasagna. Remove slow cooker liner and cut lasagna into pieces.
Nutrition Information for Vegetarian Lasagna Alfredo
Servings Per Recipe: 8
Per Serving: 499 kcal cal., 4 g fiber, 14 g sat. fat, 3 g sugar, 37 g pro., 953 mg sodium, 33 g carb., 26 g Fat, total