Slow Cooker Lasagna Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 304.9
- Total Fat: 15.7 g
- Cholesterol: 75.9 mg
- Sodium: 886.1 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.6 g
- Protein: 31.5 g
Member Reviews
-
PIRATEGIRL32
This is the best! I love lasagna and thought I could not eat it except on a special occasion. I did change it a little, I used fat free cottage cheese and added the mushrooms plus I used a half teaspoon of the red pepper flakes because I love things a little more spicy then most. Thanks - 8/24/11