- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.4
- Total Fat: 10.2 g
- Cholesterol: 56.6 mg
- Sodium: 289.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 24.8 g
MAKEOVER: Slow Cooker Lasagna (by BLUEKITTYGP12)Submitted by: BLUEKITTYGP12
View the original recipe for Slow Cooker Lasagna
IntroductionWhat a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight." What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight."
1 pound ground beef, 96% lean
1⁄4 tsp red pepper flakes
2 tsp dried thyme
One 24-ounce jar low-sodium marinara
Spinach, fresh, 2 cup
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend
1⁄4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles
1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat. Stir in red
pepper flakes, thyme, tomato sauce, eggplant,
and 1 1⁄4 cup water.
2. In a mixing bowl, combine the ricotta, shredded
cheese blend, egg substitute, and parsley.
3. Coat the inside of the slow cooker with nonstick
cooking spray. Place enough meat sauce
in the slow cooker to cover the bottom. Top
with 2 or 3 lasagna noodles (break them up as
needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese
mixture and finish with a top layer of the remaining
5. Cover and set the slow cooker on low. Cook
for 31⁄2 to 4 hours.
Note: If you can’t find the Italian five-cheese
blend, shredded part-skim mozzarella will work
Makes 8 servings; roughly one cup