Tasty Tuesday: Slow Cooker Lasagna

11 Jun
Photo courtesy of Weight Watchers

Photo courtesy of Weight Watchers

It’s been a cool, wet spring so far, and we haven’t used our barbeque very much lately. I made this recipe on the weekend, and I have to say, this ‘Slow Cooker’ version of lasagna from Weight Watchers is even better than my traditional oven lasagna. Serve with crusty bread and salad, and you’re all set for an easy, delicious meal!

Slow Cooker Lasagna

1 pound lean ground beef

1 small onion, chopped

1 clove garlic, minced

28 oz can of diced tomatoes

15 oz can of tomato sauce

1 tsp table salt

1 tsp dried oregano

1/2 tsp dried basil

pinch of red pepper flakes, or to taste

1 cup part-skim ricotta cheese

1 1/2 cups part-skim mozzarella cheese, shredded, divided (shredded)

6  uncooked lasagna noodles, no-cook

1/2 cup shredded parmesan cheese, strong-flavoured like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and 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 crushed red pepper flakes; simmer 5 minutes to allow flavours 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.

Notes: To boost your vegetable intake, add some chopped zucchini to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

Please drop by fellow author Selena Robins Musings for another great Tasty Tuesday recipe: From Beefcake to Carrot Cake

6 Responses to “Tasty Tuesday: Slow Cooker Lasagna”

  1. Selena Robins Musings June 11, 2013 at 1:06 am #

    That sounds good and something to make without having to hang around the house while it’s cooking. No idea how my ancestors feel about this….but things they are a changing…so Italians have to keep up with technology in the kitchen. 🙂 thanks!

    • nancyelauzon June 11, 2013 at 8:28 am #

      Your ancestors are probably rolling in their graves at the thought of canned tomato sauce and dried basil … LOL!

      • Selena Robins Musings June 11, 2013 at 9:56 am #

        Well, there is that and I was going to say something, but I decided to loosen up a bit. LOL

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    • nancyelauzon May 9, 2014 at 1:22 am #

      Welcome to The Crazy, and thanks for stopping by!


  1. From Beefcake to Carrot Cake | Selena Robins Musings - June 11, 2013

    […] For another Tasty Tuesday Recipe, please click here to stop by Nancy Lauzon’s blog as she shar… […]

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