Weight Watchers Slow Cooker Lasagna
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- 1 lb
- lean ground meat of your choice (i prefer chicken)
- 1 small
- onion, chopped
- 1 clove
- garlic, minced
- 28 oz
- can tomatoes, crushed
- 15 oz
- can tomato sauce
- 1 tsp
- 1 tsp
- oregano, dried
- 1/2 tsp
- basil, dried
- 1/4 tsp
- crushed red pepper flakes (more or less to taste)
- 1 c
- part skim ricotta
- 1 1/2 c
- part skim mozzarella
- uncooked lasagna noodles (more or less to suit)
- 1/2 c
- parm, romano, or asiago cheese
1Heat a large nonstick skillet over medium-high heat. Add ground chicken, chicken sausage, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. I also add mushrooms after the meat browns, but that's optional. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
2In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
3Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
4Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
5In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
6Notes: To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced mushrooms to meat mixture.
I add the chicken sausage (Italian style) to the mixture to kick the flavor a little, but it's great without it too. Adding it will affect points value. Without it, this recipe is 10 points per serving.