Slow Cooker Lasagna
10 Weight Watcher Points per serving
Makes 6 Servings
Ingredients:
1 pound uncooked 93% lean ground beef
1 small uncooked onion, chopped
1 clove garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup shredded part-skim mozzarella cheese, divided
6 item uncooked lasagna noodles
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiana Reggiano
Heat large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking p 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.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup 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 of finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste.
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.
You can add zucchini to the mix or mushrooms.
