Slow cooker lasagna😋😋😋

Name: Slow cooker lasagna😋😋😋
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tsp olive oil; 1 lb uncooked lean ground beef (7% fat or less); 1 uncooked onion, small, chopped; 1 medium garlic clove, minced; 1 can (28 oz) canned crushed tomatoes; 1 can (15 oz) canned tomato sauce; 1 tsp dried oregano; 1 tsp table salt; 1/2 tsp Dried basil; 1/4 tsp Crushed red pepper flakes; 1 cup Part-skim ricotta cheese; 1 1/2 cups part-skim mozzarella cheese, shredded, divided; 6 items Uncooked lasagna noodles; 1/2 cup parmigiano reggiano cheese, shredded

5 steps

Prep:10minCook:4h 10min

This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best. WW SmartPoints - 10 on blue

Updated at: Thu, 17 Aug 2023 14:00:19 GMT

Ingredients

6 servings

2 tspolive oil

1 lblean ground beef

uncooked, 7% fat or less

1onion

uncooked, small, chopped

1garlic clove

medium, minced

1 x 28 ozcrushed tomatoes

can, canned

1 x 15 oztomato sauce

can, canned

1 tspdried oregano

1 tsptable salt

½ tspdried basil

¼ tspcrushed red pepper flakes

1 cuppart-skim ricotta cheese

1 ½ cupspart-skim mozzarella cheese

shredded, divided

6 itemslasagna noodles

Uncooked

½ cupparmigiano reggiano cheese

shredded

Instructions

Step 1

Heat oil in large heavy nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, breaking up beef with side of wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, salt, basil, and pepper flakes; reduce heat and simmer 5 minutes to allow flavors to blend.

Step 2

Meanwhile, stir together 1 cup of mozzarella and the ricotta in medium bowl.

Step 3

Spoon one-third of beef mixture into 5-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef mixture; top with half of mozzarella mixture. Repeat layers once; top with remaining beef mixture. Cover and cook on Low 4–6 hours. Remove cover and turn off heat.

Step 4

Sprinkle remaining 1/2 cup mozzarella and the Parmesan over beef mixture. Cover and set aside until mozzarella is melted and lasagna sets up, about 10 minutes.

Step 5

Notes - An arugula, Belgian endive, and radicchio salad dressed with balsamic vinegar would be a light and refreshing way to start the meal.