So, today I made another recipe from the Cooking Light cookbook-- slow cooker lasagna. It wasn't the best we ever had, but it was better than Stouffer's (which isn't bad to begin with):
- 1 pound ground round
- 1 teaspoon dried Italian seasoning
- 2 tsp (bottled) minced garlic
- 1 (26 to 28-ounce) jar spaghetti sauce
- 1/3 cup water
- 8 lasagna noodles, uncooked
- 1 (4 1/2-ounce) jar mushrooms
- 1 (15-ounce) carton part skim ricotta cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- Cook beef, garlic, and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
- Combine spaghetti sauce and water in a small bowl.
- Place 4 uncooked noodles in bottom of a lightly greased crockpot. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
- Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
- Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.***
Servings: 8 (serving size: 1 cup)
- Cal: 361; Fat: 12.2 g; Protein: 28.6 g; Carb: 31.1 g; Fiber: 3.2 g; Chol 61 mg; Sodium: 595 mg