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Weight Watchers Slow Cooker Lasagna Recipe

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This recipe for Weight Watchers Slow Cooker Lasagna, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Stine


1 pound uncooked lean ground beef
1 small uncooked onion, chopped
1 clove garlic, minced
28 oz can crushed tomatoes
15 oz can tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cups shredded part skim mozzarella cheese, divided
6 uncooked lasagna noodles
1/2 cups shredded Parmesan cheese

Heat large non stick skillet. Add beef, onion, garlic. Drain. Stir in crushed tomatoes and tomato sauce, salt oregano, basil and red pepper flakes. Simmer 5 minutes to allow flavors to blend.

Meanwhile, in medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slower cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another later 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 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.

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