Directions:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper in a medium bowl.
- Generously coat slow cooker with cooking spray. spread 1 1/2 cups of tomato mixture in the slow cooker. arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much sauce as possible. spread half ricotta/vegetable mixture over noodles and pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. repeat the layering one more time starting with noodles. set aside remaining cheese in the refrigerator.
- Close lid on slow cooker and cook on high for 2 hours or low on 4 hours. turn off the slow cooker, sprinkler remaining cheese and let stand for 10 minutes to melt cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.61 Kcal (991 kJ) | ||
| Calories from fat | 72.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 59.79mg | 20% | |
| Sodium | 647.49mg | 27% | |
| Potassium | 797.98mg | 17% | |
| Total Carbs | 18.43g | 6% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 25.18g | 50% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 2.7mg | 15% | |
| Calcium | 615.1mg | 62% | |
| Amount Per 100 g | |||
| Calories | 73.33 Kcal (307 kJ) | ||
| Calories from fat | 22.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 12% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 20% | |
| Sodium | 200.68mg | 27% | |
| Potassium | 247.32mg | 17% | |
| Total Carbs | 5.71g | 6% | |
| Sugars | 2.6g | 33% | |
| Dietary Fiber | 1.61g | 21% | |
| Protein | 7.8g | 50% | |
| Vitamin C | 7.2mg | 39% | |
| Iron | 0.8mg | 15% | |
| Calcium | 190.7mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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