Weight Watchers Crockpot Lasagna
  • 1 pound lean ground beef
  • 1 small uncooked onion
  • 1 garlic clove, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper to taste
  • 1 C part-skim ricotta cheese
  • 2 C part-skim mozzarella cheese, divided
  • 1 box uncooked lasagna noodles
  • ½ C shredded Parmesan cheese
  1. In a large skillet, add beef, onion, and garlic. Cook over medium-high heat, stirring frequently, making sure the meat breaks up into small bits while cooking. Use a wooden spoon to break up the meat. This should take about five to seven minutes. Remove pan from heat.
  2. In a separate saucepan, combine crushed tomatoes, tomato sauce, and dry seasonings. Bring to a slow boil over medium heat, then turn to low and let simmer for 15 to 30 minutes so the flavors can combine nicely.
  3. Add tomato mixture to beef. Heat over medium-low heat to combine flavors.
  4. In a separate bowl, combine shredded mozzarella and ricotta cheese until well blended.
  5. Place one third of the beef mixture into your slow cooker. Take three pieces of uncooked lasagna noodles and break in half. Arrange lasagna on top of the beef mixture.
  6. Top noodles with half of the cheese mixture.
  7. Repeat with meat sauce, noodles, and cheese layers.
  8. Top with remaining one third of the beef and sauce mixture.
  9. Cover the slow cooker, then to low, and cook for four to six hours. At end of cooking period, you may want to add more seasonings on top to taste.
  10. In a small bowl, mix remaining mozzarella cheese with the grated Parmesan cheese and sprinkle on top of beef mixture. Replace cover and let sit for five to 10 minutes so the cheese melts and lasagna gets a bit firmer.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/weight-watchers-crockpot-lasagna/