Wednesday, March 26, 2008

Cambridge Cooks: Slow Cooker Lasagna Stew Cambridge Cooks: Slow Cooker Lasagna Stew

Photos: Debra Pearlman


1 lb. uncooked lean ground beef (93% lean or higher)
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, to taste
1 cup part-skim ricotta cheese
1-1/2 cups part-skim mozzarella cheese, shredded and divided
6 items dry, no-cook lasagna noodles
1/2 cup shredded parmesan cheese - strong-flavored like Parmigiano Reggiano or Romano


1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic and cook stiring frequently and breaking up meat as it cooks -- approx. 5-7 minutes.

2. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

3. In a medium bowl, stir together ricotta and 1 cup of mozzarella cheeses.

4. Spoon 1/3 beef mixture into a 5-quart slow cooker. 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 1/3 beef mixture.

5. Cover and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.

6. In a small bowl, combine remaining 1/2 cup of mozarella and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up - approx. 10 minutes.

Serving size is 1/6 of dish.

This is a recipe I got at my Weight Watcher's meeting. Believe it or not, it's amazingly tasty and filling. For those of you who are on the program, the Points Value is 8. For those who are not on the program, don't tell anyone, they'll never know it's a low fat version of a family favorite.

Serve with a side salad for an easy-cook, tasty meal.


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