Glad everyone enjoyed the Q&A and the chickpea cookies! I was a bit hesitant to post such opposition to veganism from a nutrition-bias, but you guys were all really understanding. Merci beaucoup!
I assure you, this recipe is a keeper! I was able to do all of the prep (slicing and browning) the evening before, and throw it all in the crock pot yesterday morning in about 5 minutes. Hubby put the crock on at noon, and we had ourselves and our dinner dates a wonderful meal! Everyone gave a thumbs up. I believe it will be the next taste test recipe for the work crowd! The portions are abundant and the flavor is outstanding, even with very lean ground beef. Ground turkey would be a perfect substitute, as well!
Crock Pot Lasagna
1 pound uncooked lean ground beef, 3-4% fat
1 small onion, chopped
3 medium garlic clove, minced
28 oz canned crushed tomatoes (reduced sodium, if possible)
15 oz canned tomato sauce (reduced sodium, if possible)
1/2 tsp. table salt
1 tsp. dried oregano
1/2 tsp dried basil
1/4 tsp. red pepper flakes or to taste
1 c. part-skim ricotta cheese
1 and 1/2 c. part-skim mozzarella cheese, shredded and divided
6 dry whole-wheat lasagna noodles, no cook
1/2 c. shredded Parmesan cheese
Heat a large skillet over med. heat. Add beef, onion, and garlic. Cook until meat is done or about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes. Simmer 5 minutes. In med. bowl stir together ricotta and 1c. of mozzarella. Spoon 1/3 of beef mixture into a 5 qt. slow cooker. Break 3 lasagna noodles in half and place over beef mixture. Top noodles with 1/2 of ricotta cheese mixture. Repeat another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting 4-6 hours. Remove cover. Turn off heat. Season to taste if desired.
In a small bowl combine remaining 1/2 c. mozzaarella and parmesan; sprinkle over beef mixture. Cover and set aside until cheese melts and the lasagna firms up, about 10 minutes.
Serves 6 people.
Nutrition Information (per serving): 425 calories; 16.7 g. fat; 45 mg. cholesterol; 32.2 g. carbohydrate; 5 g, fiber; 39.2 g. protein
Puppy was up at 5:24am. I got up with her because this will be my new up-and-at’em time come February 1st and my switch to a 4-10 work week. :(/ 🙂 My early rise got me thinking how my parents are in Cancun right now…sending emails twice a day, making me green with envy! (They totally deserve this vacation!)
Question: When is the last time you took a vacation? Where did you go?
Random: When a recipe calls for “onion” — do you use white, yellow, or another variety of onion?
Happy Hump Day! Make it a healthful one! 🙂