iFoodReal · by Olena Osipov★ 5.0 (3)
Roasted Red Pepper Lasagna in Slow Cooker
NUTRITION · PER SERVING200M COOK
CAL 18%·PRO 43%
CARBS 46G52% OF CAL
7G FIBER29G OTHER9G TOTAL SUGAR
FAT 11G27% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of whole wheat lasagna noodles with roasted red peppers, mushrooms, cottage cheese, and tomato sauce cooked slowly until tender. A comforting, vegetarian pasta dish.
mainamericancasserolepasta⏲️ slow cooker🍳 skillet🔥 ovenvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs brown mushrooms (sliced)
- 5 large garlic cloves (coarsely chopped)
- 1 tbsp coconut or avocado oil (divided)
- 9 large roasted red peppers (jarred*)
- 10-12 lasagna noodles (whole wheat, brown rice or kamut)
- 16 oz 1 tub cottage cheese**
- 2 cans x 15 oz tomato sauce (low sodium***)
- 1 1/4 cups marble cheese (shredded & divided)
- Cooking spray (I use Misto)
At a glance
PER SERVING · TIME 200M
CAL 18%·PRO 43%
CARBS 46G52% OF CAL
7G FIBER29G OTHER9G TOTAL SUGAR
FAT 11G27% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h 10m
- Sodium
- 661mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 255mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.