SLOW COOKER LASAGNASubmitted by: DOODLESOUP
IntroductionEasy, no mess and good. Easy, no mess and good.
1 lb uncooked lean ground beef (7% fat)
1 small onion,chopped
1 medium garlic clove ,minced
28oz canned crushed tomatoes
15oz canned tomato sauce
1t table salt
1t dried oregano
1/2t dried basil
1/4t crushed red pepper flakes, or to taste
1 Cup fat free ricotta cheese
1 1/2 Cup fat free mozzarella cheese, shredded, divided
6 items dry lasagna noodles, no-cook
1/2Cup shredded Parmesan cheese, strong flavored like Romano or Parmigiano Reggiano
Meanwhile , in a medium bowl, stir together ricotta cheese and 1 Cup 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 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 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.
Number of Servings: 6
Recipe submitted by SparkPeople user SLB7956.