Crockpot Lasagna - Phase 2
8 Servings
Ingredients
1 pound lean ground beef or FF ground turkey
1 chopped onion
2 tsp minced garlic
1 (24 oz) can NSA tomato Sauce (Hunts)
1 (6 oz) can tomato paste (if you can find no sugar added)
1 1/2 tsp salt (optional to taste)
1 tsp dried oregano
1 package 100% WW Lasagna noodles (do not cook)
12 ounces LF Ricotta Cheese (Cottage cheese works too)
1/2 cup grated Parmesan cheese
16 ounces LF Mozzarella cheese separated into two 8 oz bowls
1/2 cup water
Directions
Brown ground beef (or turkey), onion and garlic until done. Add tomato sauce, tomato paste, salt and oregano - stir until incorporated and heated through. Add water and stir again until heated through.
In a large bowl mix together the Ricotta (or cottage) cheese, parmesan and 8 oz of shredded mozzarella.
Grease inside of crock pot. Spoon a layer of the meat sauce onto bottom of slow cooker. Add a double layer of uncooked lasagna noodles - breaking them to fit as best you can. Spread a layer of cheese mixture on top of lasagna noodles, and top that with some of the extra mozzarella you had set aside. Repeat the layering of sauce, noodles and cheese until you have about 1/2 inch to the top of the crock pot (usually 3-4 layers). Be sure to leave a handful or so of the shredded mozzarella for the top.
Cover and cook on LOW for 4-6 hours, until noodles are tender. Then add the remaining mozzarella to the top, cover and let stand until cheese is melted (about 10 minutes). Switch to WARM setting until serving.
Crockpot Lasagna - Phase 2
