ChristyK08's Crockpot Lean Beef Lasagna

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4.2 of 5 (9)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 262.3

Total Fat: 6.5 g
Cholesterol: 43.9 mg
Sodium: 936.7 mg
Total Carbs: 29.5 g
Dietary Fiber: 4.0 g
Protein: 23.3 g

View full nutritional breakdown of ChristyK08's Crockpot Lean Beef Lasagna calories by ingredient

Introduction

I found this recipe on the Weight Watchers recipe boards a few years ago. I found this recipe on the Weight Watchers recipe boards a few years ago.

Minutes to Prepare: 30

Minutes to Cook: 180

Number of Servings: 8

Ingredients

1 pound raw Laura's Lean beef (4% fat)

1 medium onion, chopped

2 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 15-ounce can tomato sauce

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper

1 cup lowfat ricotta cheese

1 1/2 cups part-skim mozzarella cheese, shredded

6 dry lasagna noodles, no-cook

1/2 cup shredded Parmesan cheese

Directions

Brown beef, onion, and garlic in skillet. Break up meat as it cooks, about 10 minutes. Drain off any fat and liquid into a separate container; discard. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper; simmer 5 minutes to allow flavors to blend.

In a medium bowl, stir together the ricotta cheese and 1 cup of the 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 slower cooker and cook on low setting for 2 1/2 to 3 hours.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and the Parmesan cheese; sprinkle over beef mixture. Cover and set aside until the cheeses melt and the lasagna firms up, about 10 minutes. Yields 8 one-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTYK08.