Weight Watchers Crock Pot Lasagna Recipe Recipes Recipe Cards

WEIGHT WATCHER CROCKPOT LASAGNA RECIPE - (4.2/5)

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.

WEIGHT WATCHERS CROCKPOT LASAGNA

Steps:

• In a large skillet, add beef, onion, and garlic. Cook over medium-high heat, stirring frequently, making sure the meat breaks up into small bits while cooking. Use a wooden spoon to break up the meat. This should take about five to seven minutes. Remove pan from heat.
• In a separate saucepan, combine crushed tomatoes, tomato sauce, and dry seasonings. Bring to a slow boil over medium heat, then turn to low and let simmer for 15 to 30 minutes so the flavors can combine nicely.
• Add tomato mixture to beef. Heat over medium-low heat to combine flavors.
• In a separate bowl, combine shredded mozzarella and ricotta cheese until well blended.
• Place one third of the beef mixture into your slow cooker. Take three pieces of uncooked lasagna noodles and break in half. Arrange lasagna on top of the beef mixture.
• Top noodles with half of the cheese mixture.
• Repeat with meat sauce, noodles, and cheese layers.
• Top with remaining one third of the beef and sauce mixture.
• Cover the slow cooker, then to low, and cook for four to six hours. At end of cooking period, you may want to add more seasonings on top to taste.
• In a small bowl, mix remaining mozzarella cheese with the grated Parmesan cheese and sprinkle on top of beef mixture. Replace cover and let sit for five to 10 minutes so the cheese melts and lasagna gets a bit firmer.

SLOW-COOKER LASAGNA

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

CROCK POT LASAGNA (WW)

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).

SLOW COOKER VEGETARIAN LASAGNA WITH WEIGHT WATCHER'S POINTS

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.