With the weather changing outside nothing says fall and winter better than the crock pot. This one is perfect for a Sunday evening meal while NFL football is on. Takes a little more time to put together and doesn't cook as long as a workday crock pot meal....enjoy with a nice glass of red!
Source: Weight Watchers, serves 6
Ingredients:
1 lb uncooked lean ground beef (7% fat)
1 small onion, chopped
1 med. garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 t salt
1 t dried oregano
1/2 t dried basil
1/4 t crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese such as Romano or Parmigiano Reggiano
*Heat a large non-stick skillet over med-high head. Add beef, onion and garlic, cook; stirring frequently breaking up meat as it cooks about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper; simmer 5 minutes to allow flavors to blend.
*Meanwhile, in a med bowl, stir together ricotta cheese and 1 cup mozzarella.
*Spoon 1/3 of beef mixture (about 2 cups) 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 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 mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes
Notes: I used cottage cheese instead of the ricotta and didn't add any of the Parmesan cheese. If you have them, use a crock pot liner for easy clean up. You can put together the lasagna the night before and just turn on when you're ready. If you happen to cook it for more than 6 hours, it will still be good but the noodles will be just a little more mushy.
No comments:
Post a Comment