Slow Cooker Lasagna

Name: Slow Cooker Lasagna
Cuisine: Italian, Mediterranean, European
Ingredients: 4 ½ cups vegetable broth; 1 medium onion, diced; 3 garlic cloves, minced; ¾ cup dried brown lentils; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 14 ounce can diced tomatoes; 1 14 ounce can crushed tomatoes; 8 lasagna noodles, broken into pieces; 3 cups chopped spinach leaves

4 steps

Updated at: Thu, 17 Aug 2023 12:01:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories236.4 kcal (12%)

Total Fat1.5 g (2%)

Carbs46.4 g (18%)

Sugars8.2 g (9%)

Protein12.5 g (25%)

Sodium752.9 mg (38%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 ½ cupsvegetable broth

¾ cupdried brown lentils

1 teaspoondried basil

1 teaspoondried oregano

1 x 14 ouncecan diced tomatoes

1 x 14 ouncecan crushed tomatoes

8lasagna noodles

broken into pieces

3 cupsspinach leaves

chopped

Instructions

Step 1

Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.

Step 2

Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.

Step 3

Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.

Step 4

Season the soup with salt and pepper to taste.

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