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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 4.5 g
  • Cholesterol: 13.9 mg
  • Sodium: 1,029.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Vegetarian Crockpot Lasagna calories by ingredient
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Vegetarian Crockpot Lasagna

Submitted by: RUNNERGURL61

View the original recipe for ChristyK08's Crockpot Lean Beef Lasagna


I found this recipe on the Weight Watchers recipe boards a few years ago. I found this recipe on the Weight Watchers recipe boards a few years ago.
Number of Servings: 8


    1 pound raw Laura's Lean beef (4% fat)
    1 medium onion, chopped
    2 garlic cloves, minced
    1 28-ounce can crushed tomatoes
    1 15-ounce can tomato sauce
    1 teaspoon salt
    1 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon crushed red pepper
    1 cup lowfat ricotta cheese
    1 1/2 cups part-skim mozzarella cheese, shredded
    6 dry lasagna noodles, no-cook
    1/2 cup shredded Parmesan cheese


Brown Boca crumbles, onion, and garlic in skillet. Break up meat as it cooks, about 10 minutes. Drain off any fat and liquid into a separate container; discard. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper; simmer 5 minutes to allow flavors to blend.

In a medium bowl, stir together the ricotta cheese and 1 cup of the 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 slower cooker and cook on low setting for 2 1/2 to 3 hours.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and the Parmesan cheese; sprinkle over beef mixture. Cover and set aside until the cheeses melt and the lasagna firms up, about 10 minutes. Yields 8 one-cup servings.

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