Slow Cooker Lasagna

Slow Cooker Lasagna
Adapted from weightwatchers.com
Slow Cooker Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from weightwatchers.com

Ingredients

  • 1

    pound(s) uncooked 93% lean ground beef

  • 1

    small uncooked onion(s), chopped

  • 1

    clove(s) (medium) garlic clove(s), minced

  • 28

    oz canned crushed tomatoes

  • 15

    oz 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(s) part-skim ricotta cheese

  • 1 1/2

    cup(s) shredded part-skim mozzarella cheese, divided

  • 6

    item(s) uncooked lasagna noodles

  • 1/2

    cup(s) shredded parmesan cheese, strong-flavored like Parmigiano Reggiano

Directions

- 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. - 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 and 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, 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 firms up, about 10 minutes. Yields 1/6th of dish per serving.

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