- 6
Ingredients
- 12 oz. package Quorn grounds
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 28 oz. canned crushed tomatoes
- 15 oz. can canned tomato sauce
- 1 tsp table salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes, or to taste
- 1 cup part-skim ricotta cheese
- 1 1/2 cups part-skim mozzarella cheese, shredded, divided
- 6 items dry lasagna noodles, no-cook
- 1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Preparation
Step 1
*Heat a large nonstick skillet over medium-high heat. Add beef, onion and galic; 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.
*Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
*Spoon 1/3 beef mixture into a 5 qt. 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 for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.
*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 firm up, about 10 minutes. Yields 1/6th of dish per serving.
Notes: To boost vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.