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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 484.9
  • Total Fat: 28.2 g
  • Cholesterol: 98.1 mg
  • Sodium: 884.5 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 31.6 g

View full nutritional breakdown of Slow Cooker Lasagna calories by ingredient
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Slow Cooker Lasagna

Submitted by: SUZKELLEY

Introduction

Weight Watchers Weight Watchers
Number of Servings: 6

Ingredients

    1 lb uncooked lean ground beef (w/7% fat)
    1 small onion, chopped
    1 medium garlic clove, minced
    28 oz canned crushed tomatoes
    15 oz canned tomato sauce
    1 tsp table salt
    1 tsp dried ogerano
    1/2 tsp dreid basil
    1 cup part-skim ricotta cheese
    1 1/2 cups part-skim mozzarella, shredded, divided
    6 dry lasagna noodles, no-cook
    1/2 cup shredded Parmesan cheese, such as Romano or Parmigiano Reggiano

Directions

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat witha wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blen. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella.
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 hale of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slo cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taset, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZKELLEY.






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