Crock Pot Lasagna (11 SP) Recipe
Ingredients
- 1 lb lean any ground beef- chicken - turkey
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can (28 oz) tomato, crushed
- 1 can (15 oz) tomato sauce
- 1 tsp salt
- 1 tsp dried oregano
- 1⁄2 tsp dried basil
- 1⁄4 tsp red pepper flakes
- 1 cup part-skim ricotta cheese
- 1 1⁄2 cup low-fat mozzarella cheese, shredded
- 6 lasagna noodle
- 1⁄2 cup parmesan cheese, shredded
Directions
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic, stirring to break up any chunks, until the meat is brown, 5-10 minutes. Stir in crushed tomatoes, tomato sauce, salt, dried oregano, dried basil, and red pepper flakes and simmer for another 5 minutes.
- In a small bowl, mix together ricotta and 1 cup mozzarella.
- Spoon 1/3 of the meat sauce into a slow cooker. Break 3 lasagna noodles in half, arrange them on top of the meat sauce, and top with 1/2 of the cheese mixture. Repeat with second layer. Finish with remaining 1/3 of the meat mixture. Cover and cook on Low for 4-6 hours.
- In a small bowl, combine remaining 1/2 cup mozzarella and parmesan cheese. Sprinkle over the lasagna and set aside for 10 minutes or until cheese melts and lasagna is firm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 6 servings | |
| Calories 408 | |
| Calories from Fat 203 | 50% |
| Total Fat 22.83g | 29% |
| Saturated Fat 13.19g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1949mg | 81% |
| Potassium 795mg | 23% |
| Total Carbs 19.84g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.4g | 3% |
| Protein 33.38g | 53% |
