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Tuesday, May 3, 2011

RECIPE: Crock Pot Lasagna (low-fat)

A number of people have asked me for this recipe, so I thought I would post it on the KING of CROCK blog. It is one of our favorites. Perhaps the best part... you can eat it guilt free; this recipe is lower in fat... and DELICIOUS!

1 lb. lean ground beef (92% lean)
1 sm. onion (chopped fine)
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. basil
28 oz. crushed tomatoes
15 oz. tomato sauce
1.5 cups part-skim ricotta
1.5 cups part-skim mozzarella
6 dry whole wheat lasagna noodles (do not cook) (I like Hodgson Mill Whole Wheat Pasta best)
1/2 cup shredded Parmesan

  • brown beef, onion, and garlic in skillet, drain
  • add tomatoes, salt, pepper, red pepper, basil, oregano
  • simmer for 5 minutes for flavors to blend
  • in separate bowl, combine ricotta and one cup of mozzarella
  • spoon 1/3 of beef/tomato mixture into the slow cooker
  • place three noodles on beef (you may need to break the noodles to fit the shape of the cooker)
  • spread half of the cheese mixture on the noodles
  • then 1/3 beef mixture, 3 noodles, cheese mixture, 1/3 beef mixture
  • cook on LOW for 4.5 hours
  • combine 1/2 cup mozzarella and Parmesan cheeses
  • spread over lasagna
  • cover and cook an additional 15 minutes to melt cheese
  • unplug slow cooker and let stand for at least 10 minutes before serving
  • ENJOY!

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