crock pot lasagna
So I had to give it a try, and I liked it, plus it is pretty easy and you start it early before you wear out after a long day. I tweaked it because I do not like eggplant and I had some zucchini left from my garden. Part of the fun of making this was I used fresh herbs from my garden and fresh onions and garlic. I think a key though is to only cook it the three or four hours or until the noodles are done otherwise they get too mushy (thus the Important Note that I didn't read) and I noticed mine was a little runny, so I will be aware of that next time. Here is the recipe with my tweaks.... I used zucchini instead of eggplant, I made my own marinara with tomato sauce, did not use red pepper flakes and instead of thyme, used my own fresh oregano and basil.
Ingredients
- 16 oz (1 lb) ground beef, 96 % lean
2 c eggplant, diced (no need to peel it)
1 jar low-sodium marinara sauce
1/4 t red pepper flakes
2 t dried thyme
1 1/4 c water
15 oz. ricotta cheese, part skim
1 T parsley chopped
1/4 c egg substitute(or 1 egg white)
1 c shredded Italian blend cheese
6 lasagna noodles, dried, no boil variety
Directions
Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.Number of Servings: 8
Recipe submitted by SparkPeople user CHEF_MEG
Found this recipe, thought this was a little more like I tweaked the last one
Ingredients
- 1 lb. uncooked ground turkey or beef
1 large onion
2 cloves garlic
29 oz. canned tomato sauce
6 oz. tomato paste
1 cup water
1 tsp. ground oregano
8 oz. dry lasagna noodles
2 cup fat-free shredded mozzarella cheese
2 cups fat-free cottage cheese
¼ cup grated parmesan cheese
Directions
In a skillet, cook turkey or beef, onion and garlic over medium heat until meat is no longer pink. Add tomato sauce, water tomato paste, andoregano. Mix well. Spread ¼ meat sauce in bottom of crock pot. Arrange 1/3 of the noodles over sauce, breaking to fit. Combine cheeses, spoon
1/3 cheese mixture over noodles. Repeat layers twice more. Top with remaining meat sauce. Cover and cook on low 4 to 5 hours or until noodles
are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
Number of Servings: 8
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