Slow Cooker Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
93% lean ground beef- 16 oz Onions, raw, 1 medium, choppedGarlic-minced 2 tsp PASTA SAUCE- 4 cup (I use Bertoli Champignon & Portobello Mushroom Premium)Oregano, ground, 1 tsp Cheese-Ricotta Part Skim, 16 oz Parmesan cheese-4C Grated Homestyle 100 % imported, 1/2 cupCheese-Shur Fine Mozarella Low-Moisture, Part-SKim, 2 cup Pepper, red or cayenne, .25 tsp Thyme, ground, 1 tbsp Parsley, dried, 1 tbsp
In skillet, cook over medium heat: ground beef, onion, and garlic until browned. Add the pasta sauce, red pepper, thyme, parsley and oregano. Cook and stir until heated through.
In seperate bowl, combine ricotta, parmesan, and mozzarella cheese.
Spoon 1/3 of the meat mixture onto the bottom of the slow cooker.
Add a double layer of the uncooked lasagna noodles. (Break them to fit if necessary.)
Top the noodles with 1/3 of the cheese mixture.
Continue layering sauce, noodles and cheese until all ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.
Cut ino 12 equal servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISSIET01.
In seperate bowl, combine ricotta, parmesan, and mozzarella cheese.
Spoon 1/3 of the meat mixture onto the bottom of the slow cooker.
Add a double layer of the uncooked lasagna noodles. (Break them to fit if necessary.)
Top the noodles with 1/3 of the cheese mixture.
Continue layering sauce, noodles and cheese until all ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.
Cut ino 12 equal servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISSIET01.
Nutritional Info Amount Per Serving
- Calories: 343.2
- Total Fat: 15.1 g
- Cholesterol: 47.4 mg
- Sodium: 534.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.1 g
- Protein: 23.7 g
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