Food Network Slow-cooker Vegetable Lasagna Recipe

Total time: 230 minutes

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 26g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Food Network Slow-cooker Vegetable Lasagna? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Slow-cooker Vegetable Lasagna Recipe

  • Net Carbs are 7% of calories per serving, at 26g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This food's %DV (daily value percentage) for sodium is 35%. At 797mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.

Food Network Slow-cooker Vegetable Lasagna Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 311 g )
Amount Per Serving
Calories: 383
Total Fat: 21g
Saturated Fat: 10g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 797mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugar: 10g
Protein: 19g
Calcium: 342mg Iron: 2mg
Potassium: 734mg Vitamin A: 215mcg
Vitamin C: 21mg Vitamin D: 0mcg

Ingredients

  • Nonstick cooking spray
  • 4 cups marinara sauce
  • 8 to 9 lasagna noodles (preferably whole wheat)
  • 2 1/4 cups part-skim ricotta cheese
  • 3/4 cup green peas, thawed if frozen
  • 3 cups baby spinach leaves
  • 3 cups sliced zucchini (from about 3 to 4 small zucchini)
  • 3/4 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)