CROCK POT LASAGNA
I found this recipe when searching Weight Watcher recipes. We are always in a quest to eat healthier. This absolutely fits the bill. Delicious! And my teenagers love it.
Provided by Susan McGreevy
Categories Pasta
Time 6h20m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- 3. 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 of 1/3 beef mixture.
- 4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- 5. 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.
- 6. You can boost vegetable intake - add 2 cups of sliced mushrooms to the beef misture or a can of zucchini in tomato sauce in the meat mixture.
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