Slow Cooker Lasagna StewSubmitted by: BELLATROTTA
Introduction8 points. Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home. 8 points. Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home.
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 small tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cup part-skim mozzarella cheese, shredded, divided
6 items dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
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 ricotta 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. Yields 1/6th of dish per serving.
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user BELLATROTTA.