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!