Weight Watchers Slow Cooker Lasagna Recipes

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).

Steps:

• Saute turkey with feneel seeds, salt & pepper.
• Add onion and continue to saute until tender.
• Add garlic and tomato paste.
• Saute for 3-5 minutes.
• Add crushed tomatoes and torn basil.
• Slice eggplant and place on baking sheet sprayed with olive oil.
• Spray top of eggplant and season with salt & pepper.
• Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
• Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
• Build lasagna.
• Put a thin layer of sauce on the bottom of the lasagna pan.
• Place 4 lasagna noodles over sauce.
• Top with 1/3 of sauce.
• Top with 1/2 cheese mixture.
• Top with eggplant "noodles".
• Top with 1/3 sauce.
• Top with the rest of the cheese mixture.
• Place remaining 4 lasagna noodles.
• Top noodles with remaining sauce.
• Cover all with italian cheese blend.
• Bake covered with foil at 350 for 1 hour.
• Uncover for last 15 minutes to brown cheese.

Steps:

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
• Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
• Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
• Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
• Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
• Cover slow cooker and cook on low setting for 2 hours.
• Serve soup topped with crumbled chips.
• Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
• Note: If the soup cooks too long, the cheese could separate.
• If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
• Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Steps:

• Cook beef, onion and garlic until beef is no longer pink.
• Drain.
• Mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
• In a bowl, mix ricotta cheese and 1 cup of mozzarella cheese.
• Spoon 1/3 of beef mixture into a 5-quart crock pot.
• 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 beef.
• Cook on low setting for 4 to 6 hours.
• Turn off crock pot.
• In a bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese and sprinkle on top of lasagna.
• Cover until cheese melts and lasagna firms up, about 10 minutes.
• If you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
• I keep cooked ground beef in the freezer so this is easier to put together. I mix the beef and tomato mixture and let sit overnight. I then assemble the lasagna in the morning.

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.