Crock Pot Lasagna {9 WW+ Dinner}

I had high hopes for this recipe. I tried it once and kinda screwed up (didn't have ricotta on hand so used cream cheese in a pinch). And the results were not pretty. So I was determined to revisit this dish and try again.

Good thing I did cause this meal was mighty tasty! And filling too. Only one serving plus a side salad filled me up and kept me satisfied all night. I most definitely cannot wait till tomorrow's leftovers for lunch. I'm sure this dish will keep me happy two days in a row.

Inspiration: Two Pink Hippos

Crock Pot Lasagna

• 1 pound uncooked lean ground beef
• 1 small onion, chopped
• 2 garlic clove, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon crushed red pepper flakes

• 1 cup fat free ricotta cheese
• 2 ounces fat free mozzarella cheese, shredded
• 4 ounces part-skim mozzarella cheeses, shredded and divided

• 6 dry lasagna noodles, no-cook
• 1/2 cup Parmesan cheese, shredded

In a saucepan, over medium-high heat, combine beef, onion and garlic. Break up meat with a wooden spoon while everything cooks, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes more to allow flavors to blend.

In a separate bowl, stir together ricotta cheese, 2 ounces of part skim mozzarella cheese, and 2 ounces of fat free mozzarella cheese.

Spoon 1/3 of beef mixture into a 6-quart slow cooker. Break 2 lasagna sheets in thirds and arrange over beef mixture; top with 1/3 of ricotta mixture. Repeat with two layers and finish with remaining 1/3 of beef mixture.

Cook on low setting for 4 hours. Turn off crock pot.

In a separate bowl, combine remaining 1/2 cup of reserved part-skim mozzarella cheese and Parmesan cheese. Sprinkle over the top of the lasagna. Cover the crock pot until the cheese melts and lasagna firms up, about 10 minutes.

Serves 6 | 9 WW+ Points