Recipe of the Week

Slow Cooker Lasagna
1 pound uncooked 95% lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper
1 cup part skim ricotta cheese
1 1/2 cup part skim mozzarella cheese, shredded
6 items dry lasagna noodles, no cook
1/2 cup shredded Parmesan cheese

Heat a large nonstick skillet over medium high heat. Add beef, onion, and garlic; cook , stirring frequently, breaking meat up as it cooks, 5-7 minutes. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper, simmer 5 minutes to allow flavors to blend.
In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into 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 4-6 hours.
Sprinkle 1/2 cup of mozzarella and Parmesan cheese mixture over beef mixture. Cover and set aside until cheese melts and lasagna firms, about 10 minutes.
This recipe yields 6 servings. This is a great tasting and easy lasagna recipe. It is also a low fat recipe. ENJOY, Trainer Todd