Slow Cooker Lasagna

Slow Cooker Lasagna

Yield: Serves about 8 people

Ingredients

• 1/2 pound sausage
• 1 small white onion, chopped
• 1 Tablespoon minced garlic
• 28-ounce can of crushed tomatoes
• 8-ounce can tomato sauce
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 16 ounces fat free cottage cheese, small curd
• 1 1/2 cups fat free mozzarella cheese
• 6 uncooked lasagna noodles
• 1/2 cup shredded parmesan cheese

 

Directions

1. Heat a large nonstick skillet over medium-high heat. Add sausage,
   onion and garlic. Cook, stirring frequently, breaking up meat with a wooden
   spoon until it is no longer pink, or about 5 to 7 minutes.
2. Stir in crushed tomatoes, tomato sauce, oregano, basil and
   red pepper flakes. Simmer for 5 minutes to allow flavors to blend.
3. While sauce is cooking, stir together cottage cheese and 1
   cup of mozzarella cheese in a medium bowl.
4. Spray a 5-quart slow cooker with non-stick cooking spray.
   Spoon 1/3 of the saugae sauce mixture into the slow cooker.
5. Break 3 lasagna sheets in half and arrange over beef
   mixture; top with half of cheese mixture.
6. Repeat with another layer and finish with remaining 1/3 of sausage
   mixture.
7. Cover slow cooker and cook on low setting for  about 4 hours.
8. Remove cover and turn off heat.
9. Sprinkle remaining 1/2 cup of mozzarella cheese and Parmesan
   cheese over beef mixture. Cover the slow cooker and set aside until the cheese
   melts, or about 10 minutes. 

Notes: you can add mushrooms or spinach to sausage mixture if
you want to add more veggies.

Recipe adapted from Weight Watchers.