Simply delicious lasagna

7
7
7
Smartpoints value per serving
Total Time
3 hr 32 min
Prep
32 min
Cook
3 hr
Serves
8
Difficulty
Easy
The slow cooker makes an extra creamy, gooey lasagna—the last word in comfort food.

Ingredients

cooking spray

4 spray(s)

cremini mushroom(s)

1 pound(s), or white variety, sliced

fresh baby spinach

9 oz, (1 bag)

kosher salt

¾ tsp

uncooked 93% lean ground beef

¾ pound(s), (7% fat or less)

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 large clove(s), minced

canned crushed tomatoes

28 oz

canned tomato sauce

15 oz

dried oregano

1 tsp

red pepper flakes

¼ tsp

part-skim ricotta cheese

1½ cup(s)

shredded part-skim mozzarella cheese

1½ cup(s)

grated Parmigiano-Reggiano

5 Tbsp

basil

½ cup(s), thinly sliced

uncooked lasagna noodles

6 item(s)

Instructions

  1. Spray large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 teaspoon salt. With slotted spoon, transfer spinach mixture to bowl. Discard liquid.
  2. Spray same skillet with nonstick spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, pepper flakes, and remaining 1/2 teaspoon salt. Simmer 5 minutes.
  3. Meanwhile, stir together ricotta, 3/4 cup mozzarella,2 tablespoons Parmesan, and 1/4 cup basil in medium bowl.
  4. Spread one-third of beef mixture in bottom of 6-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
  5. Cover and cook until noodles are tender when pierced with knife, 3–4 hours on Low. Uncover and turn off slow cooker. Sprinkle remaining 3/4 cup mozzarella and 3 tablespoons Parmesan over lasagna. Cover and set aside until cheese is melted, about 10 minutes. Sprinkle with remaining 1/4 cup basil. Cut into 8 portions.
  6. Per serving: 1 portion

Notes

You can prep the mushroom mixture and tomato-beef mixture up to one day ahead. Be sure to take them out of the refrigerator a good hour or so before you assemble the lasagna to keep the cooking time the same.

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