Lasagna Primavera

Lasagna Primavera
Servings: 6 Prep 20 mins Cook 6 mins Slow Cook 4 hrs on LOW Stand 30 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 pkg (8 oz) shredded carrots
  • 1 pkg (8 oz) sliced mushrooms
  • 1 pkg (5 oz) mixed baby kale, coarsely chopped
  • 1 can (12 oz) evaporated milk
  • 1 envelope (1.6 oz) Alfredo mix (such as Knorr)
  • 2 cloves garlic, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh basil leaves, chopped
  • Pinch ground nutmeg
  • 1 container (15 oz) part-skim ricotta
  • 3 cups shredded part-skim mozzarella
  • 12 traditional lasagna noodles
  • 2 tablespoons grated Parmesan

Make It

1. Line a 4 1/2- to 5-quart slow cooker with a slow cooker liner. Coat liner with nonstick cooking spray.

2. Heat oil in a large skillet over medium heat. Add carrots, mushrooms and kale and cook, stirring, for 4 minutes.

3. In a small bowl, whisk together evaporated milk and Alfredo mix. Add to skillet along with garlic, salt and pepper. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in basil and nutmeg.

4. Meanwhile, in a small bowl, blend ricotta with 1 cup of the shredded mozzarella.

5. Begin layering: Break 3 of the noodles into thirds and spread over bottom of slow cooker. Top with half of the vegetable mixture (about 2 cups). Continue layering with 3 more noodles (in thirds), then ricotta mixture.

6. Top ricotta mixture with 3 more noodles (in thirds), and remaining vegetable mixture. Finish layering with remaining 3 noodles (in thirds), then scatter noodles with remaining 2 cups shredded mozzarella and the grated Parmesan.

7. Cover and cook on LOW for 4 hours. Uncover and lift lasagna from crock with slow cooker liner.

8. Let lasagna stand for 30 minutes, then cut into 6 pieces and serve.

Tip

For easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 563, Fat, total (g): 27, chol. (mg): 81, sat. fat (g): 14, carb. (g): 48, fiber (g): 3, pro. (g): 35, sodium (mg): 1036, Percent Daily Values are based on a 2,000 calorie diet.