Monday, March 30, 2015

Slow Cooker Lasagna

Slow Cooker Lasagna
Yield: Serves about 8 people

  • 1/2 pound sausage
  • 1 small white onion, chopped
  • 1 Tablespoon minced garlic
  • 28-ounce can of crushed tomatoes
  • 8-ounce can tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 16 ounces fat free cottage cheese, small curd
  • 1 1/2 cups fat free mozzarella cheese
  • 6 uncooked lasagna noodles
  • 1/2 cup shredded parmesan cheese
  1. Heat a large nonstick skillet over medium-high heat. Add sausage, onion and garlic. Cook, stirring frequently, breaking up meat with a wooden spoon until it is no longer pink, or about 5 to 7 minutes.
  2. Stir in crushed tomatoes, tomato sauce, oregano, basil and red pepper flakes. Simmer for 5 minutes to allow flavors to blend.
  3. While sauce is cooking, stir together cottage cheese and 1 cup of mozzarella cheese in a medium bowl.
  4. Spray a 5-quart slow cooker with non-stick cooking spray. Spoon 1/3 of the saugae sauce mixture into the slow cooker.
  5. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of cheese mixture.
  6. Repeat with another layer and finish with remaining 1/3 of sausage mixture.
  7. Cover slow cooker and cook on low setting for  about 4 hours.
  8. Remove cover and turn off heat.
  9. Sprinkle remaining 1/2 cup of mozzarella cheese and Parmesan cheese over beef mixture. Cover the slow cooker and set aside until the cheese melts, or about 10 minutes. 
Notes: you can add mushrooms or spinach to sausage mixture if you want to add more veggies.

Recipe adapted from Weight Watchers.

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