Crock-Pot Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 500 gram(s) New Zealand Ground Beef, low fat 400 gram(s) GoldAlex Minced Spinach 250 gram(s) Zuger Ricotta 500 gram(s) Dolmio Bolognese, Chunky Mushroom 400 gram(s) Green Giant Chopped Tomotoes, in tomato juice 400 gram(s) President Shredded Mozzarella Cheese 200 gram(s) Barilla Collezione Lasagne con Spinaci Bolognesi, no pre-cooking
1. Brown and drain the beef in a skillet. Add no-salt based seasonings of your preference (Italian seasoning, garlic, basil, oregano, etc) to taste. Combine meat with Dolmio Bolognese sauce and chopped tomatoes.
2. Thaw spinach in microwave, 1 minute at a time. Squeeze out the excess liquid -- be careful, the spinach will be HOT!
3. Peel and slice 1 medium eggplant lengthwise, about 1/4- to 1/2-inch thick.
4. In a bowl, combine 300 grams of mozzarella cheese with 250 g of ricotta. Add dried or fresh parsley for color and fresh taste.
5. Spray a large crock-pot with cooking spray to avoid sticking.
6. Spoon a couple ladles of sauce into the pot to cover the bottom. Cover with lasagne noodles, breaking to fit.
7. Add another couple ladles of sauce. Arrange eggplant to cover sauce. Cover with half of the ricotta-mozzarella mixture.
8. Add another layer of noodles and sauce. Spread spinach over sauce evenly. Cover with the remaining ricotta-mozzarella mixture.
9. Add any remaining noodles. Cover with sauce.
10. Cook on Low for UP TO 4 hours.
11. Prior to serving, add the remaining 100 grams of shredded mozzarella to melt.
12. Serve hot with a side green salad. Enjoy!
Serving Size: Makes 10 roughly 1-cup servings
2. Thaw spinach in microwave, 1 minute at a time. Squeeze out the excess liquid -- be careful, the spinach will be HOT!
3. Peel and slice 1 medium eggplant lengthwise, about 1/4- to 1/2-inch thick.
4. In a bowl, combine 300 grams of mozzarella cheese with 250 g of ricotta. Add dried or fresh parsley for color and fresh taste.
5. Spray a large crock-pot with cooking spray to avoid sticking.
6. Spoon a couple ladles of sauce into the pot to cover the bottom. Cover with lasagne noodles, breaking to fit.
7. Add another couple ladles of sauce. Arrange eggplant to cover sauce. Cover with half of the ricotta-mozzarella mixture.
8. Add another layer of noodles and sauce. Spread spinach over sauce evenly. Cover with the remaining ricotta-mozzarella mixture.
9. Add any remaining noodles. Cover with sauce.
10. Cook on Low for UP TO 4 hours.
11. Prior to serving, add the remaining 100 grams of shredded mozzarella to melt.
12. Serve hot with a side green salad. Enjoy!
Serving Size: Makes 10 roughly 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 455.4
- Total Fat: 19.5 g
- Cholesterol: 0.0 mg
- Sodium: 104.7 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.2 g
- Protein: 34.7 g
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