In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
I am confoosed-the cooking time says 2hrs High or 4 hrs low, and at the end says cooking time 6 hours!
For even more variations, experiment with adding your favorite veggies, substituting different cheeses, or swapping in low-fat sour cream to reduce the calorie load. This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way. I have a 6 quart, and I usually make enough for a family of 4 (two of that 4 being young children). Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.
Each nicely sized serving is just 8 Points +, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.
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