Allow me to take a few moments to discuss dinner with you. (<—This is funny to only one other person in the world, and I apologize to the rest of you for that.) But, really, let’s talk about dinner. It’s starting to be cooler in the evenings, time to break out the recipes for the belly warming dinners.
For instance, this recipe for Crockpot Lasagna is perfect for a cool autumn night. It has the added bonus of making your house smell delicious! Serve with some crusty bread and a salad and you are set.
Slow Cooker Lasagna
Courtesy of Weight Watchers Weekly
- 1 lb lean ground beef (7% fat)
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 28 oz can crushed tomatoes
- 15 oz canned tomato sauce
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 crushed red pepper flakes, or to taste
- 1 cup part-skim ricotta cheese
- 1 1/2 cup part-skim mozzarella, shredded, divided
- 6 dry lasagna noodles, no cook (see note)
- 1/2 cup shredded parmesan cheese
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella.
- Spoon 1/3 of the beef mixture into a 5-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 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 and parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.