Recipe of the Day: Day 18, Slow Cooker Lasagna

Saturday, December 4, 2010

I absolutely love my crockpot, and this recipe is one of the best things I’ve made in it. It’s fairly quick to make, and although the recipe calls for making your own sauce, I’m sure you could use jarred sauce to save time. This is absolutely a must-try. I made it for my work Christmas party a few years ago, and it was a huge hit. I make it a few times a year now, and every time I do, I wonder why I don’t make it more often.

The recipe, believe it or not, is from Weight Watchers.

slow cooker lasagna

Slow Cooker Lasagna

Ingredients

1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 clove(s) (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 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, 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 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.

Notes

  • I usually end up adding another layer of noodles/cheese/sauce, because I have the more oval/tall crockpot.
  • 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.
  • Don’t overcook this…tends to dry out a bit if cooked too long. I’d say 4 hours on low is perfect.
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