1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
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.
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.
WW 10 points, serves 6
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