Slow Cooker Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb lean ground beef28 oz canned crushed tomatoes15 oz canned tomato sauceDried oregano (to taste)Dried basil (to taste)Garlic salt (to taste)Onion salt (to taste)crushed red pepper (to taste)1.5 cup low-fat cottage cheese1 8 oz block mozzarella cheese1 8 oz block monterey jack cheese6 dry no-cook lasagna noodlesoptional when cooking meat:1 small onion, chopped1 medium garlic clove, mincedOptional for cheese topping after cooking is completed:1/2 cup shredded parmesan or romano cheese
Brown and crumble beef with spices. Add tomato sauce and crushed tomatoes and additional spices. Allow to simmer while getting cheese ready. I shredded and combined both blocks of mozzarella and monterey jack cheeses. Mix a generous cup of shredded cheese with cottage cheese. When meat and sauce are ready, put a third of the mixture in the crockpot. Break 3 lasagna noodles in half and place over meat/sauce. Place half of the cheese/cottage cheese mixture over the noodles. Repeat meat sauce, noodles, cheese, Add remaining sauce. Cook on low for 4 to 6 hours.
Add remaining cheese and sprinkle over meat sauce. Replace cover and set aside until cheese melts and lasagna firms up.
Number of Servings: 8
Recipe submitted by SparkPeople user SJEAGEN7.
Add remaining cheese and sprinkle over meat sauce. Replace cover and set aside until cheese melts and lasagna firms up.
Number of Servings: 8
Recipe submitted by SparkPeople user SJEAGEN7.
Nutritional Info Amount Per Serving
- Calories: 376.5
- Total Fat: 16.0 g
- Cholesterol: 78.1 mg
- Sodium: 1,016.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.3 g
- Protein: 34.8 g
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