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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 6.5 g
  • Cholesterol: 43.9 mg
  • Sodium: 936.7 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 23.3 g

View full nutritional breakdown of ChristyK08's Crockpot Lean Beef Lasagna calories by ingredient
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ChristyK08's Crockpot Lean Beef Lasagna

Submitted by: CHRISTYK08

Introduction

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

Ingredients

    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

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Directions

Brown beef, 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.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTYK08.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I love this recipe and make it with slices of zucchini and eggplant in place of the noodles sometimes - 2/28/11

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  • This was so easy and good. Great not to have to turn the oven on when it is sooo hot! - 8/15/10

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  • Tried it tonight for dinner and it was really good. I'm not a fan ricotta cheese but thought I'd give it another try. Next time I think I'll sub ricotta with low-fat cottage cheese.
    Very yummy ~ will make again! - 8/10/10

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  • I made this also with the 'cook' noddles, but mine turned out just fine. At 3 hours with all the other juices in there, the noddles *will* cook! It was a good recipe and I will make again, but it wasn't spectacular. - 6/18/10

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  • Delicious! I used lowfat cottage cheese in place of ricotta. I loved that I could make it in the crockpot. It is destined to become a family favorite. - 3/8/10

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  • This was awesome! I used lowfat cottage cheese instead of ricotta. I bought the cook noodles by mistake so I cooked then till almost done, worked out fine! my husband doesn't usually like Lasagna but after I got him to try it he really enjoyed it! I put this in my favorites..Thanks! - 3/3/10

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  • This was amazing! I've never had such a delicious lasagna before! My husband, his friend, and my son had no idea this was low in calories and they loved it. I will definitely be making this more often. - 2/23/10

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  • made this but used lowfat cottage cheese instead of ricotta, and turkey meat instead of beef. my kids didnt even know the difference. it was a huge hit. will definatly be making this again. - 2/6/10

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