Friday, September 27, 2013

Slow Cooker Lasagna

 

 

Ingredients

Instructions

  • 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.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • 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.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • 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 a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

3 comments:

  1. How do you count this for 21 day fix?

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  2. How do you count this for 21 day fix?

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