CROCK POT LASAGNA (WW)
My family loved this -- so easy and so good and it is a WW recipe too - 8 points/serving. Recipe source: Weight Watchers.com
Provided by ellie_
Categories Meat
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
- Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
- Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
- Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
- Cover and cook on low for 4-6 hours.
- In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).
Nutrition Facts : Calories 360.2, Fat 14, SaturatedFat 6.7, Cholesterol 69.2, Sodium 999.4, Carbohydrate 30.6, Fiber 3.8, Sugar 8.2, Protein 28.4
WEIGHT WATCHER CROCKPOT LASAGNA RECIPE - (4.2/5)
Provided by dgrisko
Number Of Ingredients 12
Steps:
- In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in separate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crock pot Repeat 2 more times until all ingredients have been used. Cook on low 4 to 5 hours. Makes 8 servings.
SLOW COOKER VEGETARIAN LASAGNA WITH WEIGHT WATCHER'S POINTS
From Eating Well (November/December 2011) Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad. This recipe is courtesy of Eating Well, and contains 11 Weight Watcher's points as written. You can decrease the points to 8 per serving by substituting fat-free ricotta and mozzarella cheese. This recipe can be modified by adding different vegetables or a precooked protein.
Provided by Cook4_6
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
- Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Nutrition Facts : Calories 290.1, Fat 14.9, SaturatedFat 8.9, Cholesterol 77.8, Sodium 690.4, Carbohydrate 16.2, Fiber 4, Sugar 4.8, Protein 25.4
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