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Slow-Cooker Three-Cheese Creamy Lasagna

slow-cooker three-cheese creamy lasagna Entree
Slow-Cooker Three-Cheese Creamy Lasagna
  • Prep 10 min
  • Total 5 hr 10 min
  • Servings 6

Take 10 minutes to put together this meatless lasagna. After you’ve taken one bite, you may never make the regular version again!

Updated April 30, 2010

Ingredients

  • 8
    no-boil lasagna noodles (from 16-oz package)
  • 1/2
    cup chive-and-onion cream cheese spread (from 8-oz container)
  • 1
    can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 2
    cups shredded Cheddar cheese (8 oz)
  • 1
    cup milk
  • 1/4
    cup shredded Parmesan cheese (1 oz)
  • Paprika

Steps

  • 1
    Spray 3- to 4-quart slow cooker with cooking spray. Layer half of the noodles in slow cooker, breaking noodles and overlapping as necessary.
  • 2
    In small microwavable bowl, microwave cream cheese spread on High 20 to 30 seconds. Stir in soup until well blended. Pour half of soup mixture over noodles. Sprinkle with half of the Cheddar cheese.
  • 3
    Repeat layering with remaining noodles, soup mixture and Cheddar cheese. Carefully pour milk over all. Sprinkle Parmesan cheese and paprika over top.
  • 4
    Cover; cook on Low setting 4 to 5 hours.

  • Generally, pasta does not hold its shape well during slow cooking. However, no-boil lasagna noodles are an exception and make a good addition to this creamy cheese sauce. It's like eating macaroni and cheese with lasagna noodles instead of macaroni.

Nutrition Facts

Serving Size: 1 Cup
Calories
390
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
13g
67%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
760mg
32%
Potassium
180mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
7%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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