Crock Pot Lasagna

5
Susan McGreevy

By
@smcgreevy

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
6 Hr

Ingredients

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  • 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
    salt
  • 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
  • 6
    lasagna noodles, no boil
  • 1/2 c
    parmesan cheese

How to Make Crock Pot Lasagna

Step-by-Step

  1. Heat 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.
  2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  3. Spoon 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.
  4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  5. In 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.
  6. You 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.

Printable Recipe Card

About Crock Pot Lasagna

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




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