Photo of Slow cooker lasagna by WW

Slow cooker lasagna

10
10
10
SmartPoints® value per serving
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)

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 clove(s), medium, minced

canned crushed tomatoes

28 oz

canned tomato sauce

15 oz

table salt

1 tsp

dried oregano

1 tsp

dried basil

½ tsp

crushed red pepper flakes

¼ tsp, or to taste

part-skim ricotta cheese

1 cup(s)

shredded part-skim mozzarella cheese

1½ cup(s), divided

uncooked lasagna noodles

6 item(s), no-cook

shredded parmesan cheese

½ cup(s), strong-flavored like Romano or Parmigiano Reggiano

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.

Notes

To boost your vegetable intake, add sliced fresh mushrooms to the beef mixture.

Make a healthy change today