Ingredients
| 1 |
pound uncooked lean ground beef (with 7% fat) |
| 1 |
small onion(s), chopped |
| 1 |
garlic clove(s), minced |
| 2 |
cans (28 oz.) tomatoes, canned,crushed |
| 1 |
can (5 oz) tomato sauce canned |
| 1 |
tsp salt |
| 1 |
tsp dried oregano |
| 1/2 |
tsp dried basil |
| 1/4 |
tsp crushed red pepper flakes, or to taste |
| 1 |
cup part-skim ricotta cheese |
| 1 1/2 |
cup part-skim mozzarella cheese, shredded, divided |
| 12 |
oz. Hodgeson Mills whole-wheatlasagna noodles,items, dry , no-cook |
| 1/2 |
cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano |
Directions
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 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 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 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 1/6th of dish per serving.
Categories
Main Dish
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