Slow Cooker Lasagna

1 pound lean ground beef

1 onion, chopped

1 garlic clove, minced

28 oz can crushed tomatoes

15 oz can tomato sauce

1 tsp salt

1 tsp dried oregano

½ tsp dried basil

¼ tsp crushed red pepper flakes

1 cup part skim ricotta cheese

1 ½ cups part skim mozzarella cheese, shredded, divided

6 dry lasagna noodles, no-cook

½ cup shredded parmesan cheese

Cook beef, onion and garlic in skillet; stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes.

In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a slow cooker.  Break 3 lasagna sheets in half and arrange over beef mixture; top with ½ of ricotta mixture.  Repeat with another layer and finish with remaining ½ of beef mixture.

Cover slow cooker and cook on low for 4 to 6 hours. 

In a small bowl, combine remaining ½ cup mozzarella cheese and parmesan; 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 for 8 points per serving

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