Crock Pot Lasagna

Susan McGreevy


I found this recipe when searching Weight Watcher recipes. We are always in a quest to eat healthier. This absolutely fits the bill. Delicious! And my teenagers love it.

★★★★★ 1 vote
20 Min
6 Hr


1 lb
uncooked lean ground beef (93/7)
1 small
onion, chopped
1 medium
clove of garlic, minced
1 can(s)
28 oz - crushed tomatoes
1 can(s)
15 oz - tomato sauce
1 tsp
1 tsp
dried oregano
1/2 tsp
dried basil
1/4 tsp
crushed red pepper flakes
1 c
ricotta cheese, part-skim
1 1/2 c
mozzarella cheese, low-fat, shredded
lasagna noodles, no boil
1/2 c
parmesan cheese


1Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes. Simmer 5 minutes to allow flavors to blend.
2Meanwhile, in 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 of 1/3 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.
6You can boost vegetable intake - add 2 cups of sliced mushrooms to the beef misture or a can of zucchini in tomato sauce in the meat mixture.

About Crock Pot Lasagna

Course/Dish: Pasta
Other Tags: For Kids, Healthy