Slow Cooker Lasagna
8
Points®
Total time: 6 hr 20 min • Prep: 20 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
Uncooked 93% lean ground beef
1 pound(s)
Onion
1 small
Garlic
1 clove(s), large
Canned crushed tomatoes
28 oz
Canned tomato sauce
15 oz
Table salt
1 tsp(s)
Dried oregano
1 tsp(s)
Dried basil
½ tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Part-skim ricotta cheese
1 cup(s)
Shredded part-skim mozzarella cheese
1½ cup(s)
Uncooked lasagna noodles
6 item(s)
Shredded parmesan cheese
½ cup(s)
Instructions
1
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.
2
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
3
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.
4
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
5
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.
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