The Healthy Tales

When I first came across the recipe for Slow Cooker Lasagna on the Weight Watchers website, I wasn’t sure what to think. For some reason the thought of making lasagna in a slow cooker just sounded odd to me. I think it was because I thought it was not going to come out in the pretty layers I see at the Olive Garden when I order it.  I thought it was just going to come out mushy and all mixed together.  In the end all of my thoughts turned out silly and unnecessary. The lasagna came out cooked perfectly and plated prettily.  The bonus out of the entire experience was that I failed to buy the correct noodles (the no cook noodles) and used regular noodles you had to boil – oops! and so I decided to just soak them for a few seconds under running water and move on… Well you couldn’t tell the difference. The noodles came out perfect. So I think I’ll just continue to use the boil, whole wheat noodles and not worry about the no boil kind.

Enjoy!

From the Weight Watchers website
8 points per serving. Makes 6 servings

Ingredients:
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), 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(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Putting it all together:

* 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.