Post by Loupy on Dec 29, 2010 13:50:48 GMT -7
Slow Cooker Lasagna
Course: main meals
PointsPlus™ Value: 9
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min (6 hours)
Level of Difficulty: Easy
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
1 pound uncooked lean ground beef (with 7% fat) or ground turkey
1 small onion, chopped
1 clove (medium) garlic, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table 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 cups shredded part-skim mozzarella cheeses, divided
1 bag of baby spinach
6 sheets dry lasagna noodles, no-cook
1/2 cups shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
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.
Add 1/3 bag of spinach.
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.
Course: main meals
PointsPlus™ Value: 9
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min (6 hours)
Level of Difficulty: Easy
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
1 pound uncooked lean ground beef (with 7% fat) or ground turkey
1 small onion, chopped
1 clove (medium) garlic, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table 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 cups shredded part-skim mozzarella cheeses, divided
1 bag of baby spinach
6 sheets dry lasagna noodles, no-cook
1/2 cups shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
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.
Add 1/3 bag of spinach.
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.