CROCKPOT LASAGNA STEW

NUTRITION FACTS Serving Size: 9 1/3 oz Amount per Serving Calories 370 Total Carbohydrate 30.1g Calories from Fat 107.7 Total Fat 11.97g Saturated Fat 3.52g Cholesterol 86.67mg Sodium 1519.64mg Dietary Fiber 3.69g Sugars 7.58g Protein 34.22g

CROCKPOT LASAGNA STEW
Adapted from livestrong.com
CROCKPOT LASAGNA STEW

PREP TIME

20

minutes

TOTAL TIME

380

minutes

SERVINGS

6

bowls

PREP TIME

20

minutes

TOTAL TIME

380

minutes

SERVINGS

6

servings

Adapted from livestrong.com

Ingredients

  • 1

    lb Ground Chicken

  • 1/2

    cup Onions

  • 1

    cloves Garlic Clove

  • 28

    oz Crushed Tomatoes canned

  • 1

    tsp Salt

  • 1

    tsp Oregano, Ground

  • 1/2

    tsp Basil, Dried

  • 1/4

    tsp Red Pepper Flakes

  • 1

    cup Small Curd Low Fat Cottage Cheese (Aldi)

  • 1 1/2

    cups 2% Milk Mozzarella Cheese

  • 6

    Pasta (lasagna Noodle)

  • 1/2

    cup Grated Parmesan And Romano Cheese

  • 15

    oz Tomatoe Sauce

Directions

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and 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 crushed 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 cottage cheese 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.

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