Crockpot Lasagna Made Simple

lasagna

If you are short on time but love homemade lasagna here’s the perfect recipe for you. You can even fix it the night before in your removable crockpot casserole dish,  refrigerate & then pop it into the crockpot. Serve with a spinach salad with mandarin slices & you have a healthy family meal.

Nutritional Information Per Serving: 347  calories,  32 grams protein,  12 grams of fat,  25 grams of CHO,  3 grams dietary fiber,  813 mg sodium.

Preparation Time: 15 minutes Slow Cooker Time: 4 – 6 hours low

Serves:  8

Ingredients

  • 1 pound extra lean ground beef
  • 1 jar (24-ounce) spaghetti sauce
  • 1 cup water
  • 1 container (15 oz) reduced fat cottage cheese or ricotta cheese
  • 1 pk Shredded Mozzarella cheese (7 oz), divided
  • ¼ cup grated reduced fat Parmesan Cheese, divided
  • 1 egg, whisked
  • 2 tbsp fresh or dried chopped parsley
  • 6 lasagna noodles, uncooked

Instructions

Brown the beef in a large skillet & drain.  Add spaghetti sauce and water to the meat. Mix in the cottage or ricotta cheese, 1 ½ cup of mozzarella cheese, 2 tbsp parmesan cheese, egg and parsley. Spoon 1 cup of meat sauce in the bottom of the slow cooker, then ½ noodles (broken to fit) and ½ cheese mixture. Cover with 2 cups of the meat sauce. Next layer: top with remaining noodles cheese mixture, and meat sauce. Cover with lid. Cook on low for 4 to 6 hours or until the liquid is completely absorbed. Note: For best results, do not cook on high. Sprinkle with the rest of the mozzarella cheese and parmesan cheese. Let stand, covered, around 10 minutes or until cheese is melted.

Note: You can make ahead by layering the lasagna using a crockpot liner & store in the refrigerator overnight and then pop in the crockpot the next day.

Revised from www.Kraft.com

Shopping List

  • 1 pound extra lean ground beef
  • 1 jar (24-ounce) spaghetti sauce
  • 1 container (15 oz) reduced fat cottage cheese or ricotta cheese
  • 1 pk Shredded Mozzarella cheese (7 oz)
  • grated reduced fat Parmesan Cheese
  • 1 egg
  • fresh or dried chopped parsley
  • lasagna noodles

 Image from: getcrocked.com

Barbara Day, M.S., R.D., C.N., is a registered dietitian with a Master’s Degree in clinical nutrition.  The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 30 years of experience in promoting healthy lifestyles to consumers.  Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara has private practice, DayByDay Nutrition, www.DayByDayNutrition.com, where she counsels clients on weight loss, cholesterol management, performance nutrition and an array of other medical issues.  Visit Barbara’s new website which is an on-line health & wellness magazine, www.KentuckianaHealthWellness.com. Barbara writes nutrition and health columns for www.LiveStrong.com as well as a weekly nutrition column for the Southeast Outlook. She also designs and presents employee wellness programs to small and large businesses. Barbara is a runner, cyclist, hiker and a mother and grandmother to 13 grandchildren.    

 

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