Crock Pot Lasagna

Crock Pot Lasagna

Crock Pot Lasagna

By foodista.com
45 minutes

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Details
  • Servings:   8
  • Calories:   295
  • Protein:   27g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   21g
  •  
  • Saturated:   6g
  • Fat Total:   11g
  •  
  • Weight Watchers:   8 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 pound lean ground beef
  • 2 cups diced eggplant
  • 1 jar Paul Newman's marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil flakes
  • 1 cup water
  • 15 ounces part skim ricotta cheese
  • 1 teaspoon chopped parsley
  • 1/4 cup Egg Beaters
  • 1 cup shredded parmesan cheese (not grated, shredded)
  • 8 no boil lasagna noodles
Instructions

Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley.

Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit.

Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.

View original preparation instructions

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