Slow Cooker Lasagna
PersonalPoints™ per serving


Total Time: 6 hr 20 min
Prep: 10 min
Cook: 6 hr 10 min
Serves: 6
Easy


This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.
Ingredients
  • 1 lb uncooked 93% lean ground beef
  • 1 small uncooked onion, chopped
  • 1 medium garlic clove, minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 1 tsp table salt
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp crushed red pepper flakes, or to taste
  • 1 cup part-skim ricotta cheese
  • 1½ cups shredded part-skim mozzarella cheese, divided
  • 6 uncooked lasagna noodles
  • ½ cup shredded parmesan cheese, strong-flavored like Parmigiano Reggiano

Instructions
  1. 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 for 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 the ricotta mixture. Repeat with another layer and finish with the remaining 1/3 of the 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 the 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.
  6. Serving Size: 1/6 of lasagna! So good!
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