Ingredients
- 2 Tbsp. olive oil
- 1 pkg.(8 oz.) shredded carrots
- 1 pkg. (8 oz.) sliced mushrooms
- 1 pkg. (5 oz.) mixed baby kale, coarsely chopped
- 1 12oz. can evaporated milk
- 1 envelope alfredo mix, such as knorr
- 2 cloves garlic, sliced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup fresh basil leaves, chopped
- pinch ground nutmeg
- 1 15 oz. container part-skim ricotta
- 3 cups shredded part-skim mozzarella
- 12 traditional lasagna noodles
- 2 Tbsp. grated parmesan
Preparation
Step 1
Line a slow cooker with a slow cooker liner. coat liner with nonstick cooking spray.
Heat oil in a large skillet over medium heat. Add carrots, mushrooms and kale and cook, stirring for 4 minutes.
In a small bowl, whisk together 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.
Meanwhile, in a small bowl, blend ricotta with 1 cup of the mozzarella.
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, with then ricotta mixture.
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 mozzarella and the parmesan.
Cover and cook on low for 4 hours. Uncover and lift lasagna from crock with slow cooker liner.
Let lasagna stand for 30 minutes, then cut into 6 pieces and serve.