Wednesday, February 8, 2012

Slow Cooker Lasagna

Slow Cooker Lasagna
Weight Watchers Recipe
Servings: 6

1 lb. uncooked lean ground beef
1 small onion, chopped
1 clove garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 t. table salt
1 t. dried oregano
1/2 t. dried basil
1/4 t. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. shredded part-skim mozzarella cheeses, divided
6 item dry lasagna, no-cook
1/2 c. shredded parmesan cheese

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 5-7 minutes.   Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 c. of mozzarella cheese.
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 1/3 of beef mixture.
Cover slow cooker and cook on low setting 4-6 hours.  Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 c. of mozzarella cheese and Parmesan cheese, sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. 

**This is an excellent recipe!!!  I used a 14oz can of diced tomatoes and 1 27oz. can of spaghetti sauce instead of the crushed tomatoes and tomato sauce.  I cooked it on low for 9 hours and it turned out great.  

1 comment:

  1. When you make the lasagna again take a picture and post it.