Healthy Slow Cooker Lasagna
Recipe type: Main Dish
Cuisine: Italian
Serves: 6
Weight Watchers Info: 10 PointsPlus per serving
  • 1 pound(s) uncooked 93% lean ground beef
  • 1 medium uncooked onion(s), chopped
  • 4 cloves (medium) garlic clove(s), minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 1 tsp table salt
  • 1 Tbsp dried oregano
  • 2 Tbsp dried basil
  • ¼ tsp crushed red pepper flakes, or to taste
  • 1 cup(s) part-skim ricotta cheese
  • 1½ cup(s) shredded part-skim mozzarella cheese, divided
  • 6 item(s) uncooked lasagna noodles, no-cook
  • ½ cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
  1. Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, and red pepper flakes; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blend.
  2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  3. Spoon ⅓ of 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 ⅓ of beef mixture.
  4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  5. In a small bowl, combine remaining ½ cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields ⅙th of dish per serving.
Recipe by The Taste Place at