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    8 Pages of Weight Watchers Crockpot Recipes. Need some quick healthy recipes for my back to school craziness!!

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    • Temple Taylor-Ellis

      Slow Cooker Vegetarian Lasagna Recipe - 8 Points + - LaaLoosh #weightwatchers #pointsplus #diet #healthy snack #salad

    • Caitlin Burkhart

      8 Pages of Weight Watchers Crockpot Recipes. Need some quick healthy recipes!! More slow cooker ides :)

    • Tristan Salazar

      TONS of Weight Watcher meals for the Crock Pot! Great site for low calorie meals.@Tristan Salazar


      Slow Cooker Vegetarian Lasagna Recipe – 8 Points + | 77Recipes Weight Watchers Recipes

    • Rebecca Clark

      LaaLoosh .. Weight Watchers Recipes.. Healthy and easy to make low calorie recipes.

    • Shawna Kling

      Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. 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. Slow Cooker Vegetarian Lasagna Recipe Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way. Ingredients 15 (12oz) whole-wheat lasagna noodles uncooked 1 15 oz container fat free ricotta 3 cups shredded reduced fat mozzarella 1 28-ounce can crushed tomatoes 1 28-ounce can diced tomatoes 1 5-ounce package baby spinach, coarsely chopped 3 large portobello mushroom caps thinly sliced 1 small eggplant, quartered lengthwise and thinly sliced 1/2 cup liquid egg substitute 5 cloves garlic, minced 1/4 cup fresh basil, finely chopped 1 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper Instructions In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl. Coat a 6-quart or larger slow cooker with non-fat cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly 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. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese. Preparation time: 20 minute(s) Cooking time: 2-4 hour(s) Diet type: Vegetarian Diet tags: Low calorie, Reduced fat, High protein Number of servings (yield): 8 Culinary tradition: Italian Entire recipe makes 8 servings Serving size is 1/8th of lasagna Each serving = 8 Points + PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

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