Kat'S Slow-Cooker Lasagna

1. In small bowl, combine ricotta cheese and eggs until well blended (optional).

2. Ladle 1 1/2 cups(if using optional ingredents) to 2 cups meat sauce, spread to cover the bottom of 5 qt slow-cooker.

3. Layer with broken to fit lasagna noodles.

4. Cover with 1/3 of ricotta cheese mix and layer with broken to fit lasagna noodles (optional).

5. Ladle on 1 1/2 - 2 cups meat sauce to cover noodles.

6. sprinkle with parmsean and italian cheese (aprox 1/2 cup in total).

7. Repeat steps 3-5, until slow-cooker is almost full.

8. Sprinkle remaining cheese to completely cover meat sauce.

9. Store in fridge until ready to cook (up to 2 days).

10. Cook in covered slow-cooker for 5 hours on high or 9 hours on high.

11. Serve when noodles are easy to pierce with a fork.

12. You may substitute Regular or any other kind of dry lasagna noodles.

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Nutrient	Quantity
Total fats	13.51 g
Protein	44.56 g
Carbohydrates	32.72 g
Energy	439 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1064 g
Water	83.03 g
Aspartic acid	1.329 g
Calcium, Ca	696 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	10.4 g
Niacin	0.235 mg
Vitamin A, RAE	192 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.82 g
Riboflavin	0.497 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0878 g
Glutamic acid	1.673 g
Sodium, Na	1062 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2906 g
Total lipid (fat)	13.51 g
Manganese, Mn	0.028 mg
Proline	0.512 g
Fatty acids, total saturated 16:0	3.2734 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.0488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	306.12 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	1.57 g
Serine	0.971 g
Fatty acids, total saturated 10:0	0.1068 g
Fatty acids, total saturated 18:0	1.2958 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.25 mg
Selenium, Se	65.34 g
Ash	6.18 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	4.4158 g
Pantothenic acid	1.533 mg
Phenylalanine	0.68 g
Copper, Cu	0.088 mg
Betaine	0.3 mg
Thiamin	0.08 mg
Retinol	191.2 g
Methionine	0.38 g
Iron, Fe	5.75 mg
Carbohydrate, by difference	32.72 g
Phosphorus, P	758 mg
Folate, total	67 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.1336 g
Alanine	0.735 g
Cholesterol	388 mg
Valine	0.858 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	1.6454 g
Glycine	0.432 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.4346 g
Zinc, Zn	3.69 mg
Isoleucine	0.671 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	0.112 g
Fatty acids, total polyunsaturated	2.0598 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.086 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	660.8 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	67 g
Tryptophan	0.167 g
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.499 g
Vitamin B-12	1.77 g
Vitamin K (phylloquinone)	0.62 g
Fatty acids, total saturated	5.614 g
Histidine	0.309 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	4.8148 g
Threonine	0.556 g
Folate, food	67 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.082 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	44 mg
Lysine	0.912 g
Potassium, K	618 mg
Cystine	0.272 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	1 package	0	0	0
Parmesan cheese	1 cup	296	32	4
Egg	2	143	0.72	9.51
italian cheese	3 cups	0	0	0
wheat lasagna noodle	1 package	0	0	0
meat sauce	8 cups	0	0	0