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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 6 |
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My family loved this - so easy and so good and it is a WW recipe too - 8 points/serving. Recipe source: Weight Ingredients:
1 lb lean ground beef (i used very lean ground beef with only 4% fat but i think this will also work with ground turkey too) |
1 onion, chopped |
1 garlic clove, minced |
1 (28 ounce) can tomatoes, crushed |
1 (15 ounce) can tomato sauce |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon red pepper flakes |
1 cup part-skim ricotta cheese |
1 1/2 cups lowfat mozzarella cheese, shredded (i used ww mozzarella) |
6 lasagna noodles |
1/2 cup parmesan cheese, shredded |
Directions:
1. In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
2. Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
3. Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
4. Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
5. Cover and cook on low for 4-6 hours.
6. In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).
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