Weight Watchers Crock Pot Lasagna Recipe Recipe For Banana

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WEIGHT WATCHER CROCKPOT LASAGNA RECIPE - (4.2/5)



Weight Watcher Crockpot Lasagna Recipe - (4.2/5) image

Provided by dgrisko

Number Of Ingredients 12

1 1/2 pounds lean ground turkey
1 small onion, chopped
2 tablespoons minced garlic
1 pound fat free mozzerella
12 ounce ricotta cheese
1 teaspoon Italian seasoning
Salt & pepper to taste
8 ounce no-bake lasagna noodles
30 ounce tomato sauce
6 ounce tomato paste
1 cup mushrooms, sliced
1/2 green pepper, chopped

Steps:

  • In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in separate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crock pot Repeat 2 more times until all ingredients have been used. Cook on low 4 to 5 hours. Makes 8 servings.

CROCK POT LASAGNA (WW)



Crock Pot Lasagna (Ww) image

My family loved this -- so easy and so good and it is a WW recipe too - 8 points/serving. Recipe source: Weight Watchers.com

Provided by ellie_

Categories     Meat

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
1 onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, crushed
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
6 lasagna noodles
1/2 cup parmesan cheese, shredded

Steps:

  • In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
  • Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
  • Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
  • Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
  • Cover and cook on low for 4-6 hours.
  • In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

Nutrition Facts : Calories 360.2, Fat 14, SaturatedFat 6.7, Cholesterol 69.2, Sodium 999.4, Carbohydrate 30.6, Fiber 3.8, Sugar 8.2, Protein 28.4

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

Categories     Dinner,Lunch

Time 6h20m

Yield 6 servings

Number Of Ingredients 13

1 pound(s) Uncooked 93% lean ground beef
1 small Uncooked onion(s) chopped
1 clove(s), large Garlic clove(s) minced
28 oz Canned crushed tomatoes
15 oz Canned tomato sauce
1 tsp(s) Table salt
1 tsp(s) Dried oregano
0.5 tsp(s) Dried basil
0.25 tsp(s) Crushed red pepper flakes or to taste
1 cup(s) Part-skim ricotta cheese
1.5 cup(s) Shredded part-skim mozzarella cheese divided
6 item(s) Uncooked lasagna noodles no-cook
0.5 cup(s) Shredded parmesan cheese strong-flavored like Romano or Parmigiano Reggiano

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 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 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a 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. Yields 1/6th of dish per serving.

Nutrition Facts : Calories 163 kcal

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.

Categories     Dinner

Time 6h20m

Yield 6 servings

Number Of Ingredients 13

1 pound(s) Uncooked 93% lean ground beef
1 small Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
28 oz Canned crushed tomatoes
15 oz Canned tomato sauce
1 tsp Table salt
1 tsp Dried oregano
0.5 tsp Dried basil
0.25 tsp Crushed red pepper flakes or to taste
1 cup(s) Part-skim ricotta cheese
1.5 cup(s) Shredded part-skim mozzarella cheese divided
6 item(s) Uncooked lasagna noodles
0.5 cup(s) Shredded parmesan cheese strong-flavored like Parmigiano Reggiano

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 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 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a 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.
  • Serving size: 1/6 of lasagna

Nutrition Facts : Calories 250 kcal

SLOW COOKER VEGETARIAN LASAGNA WITH WEIGHT WATCHER'S POINTS



Slow Cooker Vegetarian Lasagna With Weight Watcher's Points image

From Eating Well (November/December 2011) Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad. This recipe is courtesy of Eating Well, and contains 11 Weight Watcher's points as written. You can decrease the points to 8 per serving by substituting fat-free ricotta and mozzarella cheese. This recipe can be modified by adding different vegetables or a precooked protein.

Provided by Cook4_6

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 large egg
part-skim ricotta cheese
1 (5 ounce) package Baby Spinach, coarsely chopped
3 -4 portabella mushrooms, gills removed halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
3 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
15 whole wheat lasagna noodles, uncooked (about 12 ounces)
3 cups part-skim mozzarella cheese, shredded divided

Steps:

  • Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
  • Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  • Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
  • Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Nutrition Facts : Calories 290.1, Fat 14.9, SaturatedFat 8.9, Cholesterol 77.8, Sodium 690.4, Carbohydrate 16.2, Fiber 4, Sugar 4.8, Protein 25.4

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