Ww Slow Cooker Lasagna Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home. Ingredients:
1 pound uncooked lean ground beef (with 7% fat) |
1 small onion(s), chopped |
1 garlic clove(s), minced |
2 cans (28 oz.) tomatoes, canned,crushed |
1 can (5 oz) tomato sauce canned |
1 tsp salt |
1 tsp dried oregano |
1/2 tsp dried basil |
1/4 tsp crushed red pepper flakes, or to taste |
1 cup part-skim ricotta cheese |
1 1/2 cup part-skim mozzarella cheese, shredded, divided |
12 oz. hodgeson mills whole-wheatlasagna noodles,items, dry , no-cook |
1/2 cup shredded parmesan cheese, strong-flavored like romano or parmigiano reggiano |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and 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 crushed 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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