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Slow Cooker Lasagna

Submitted by Jeanne L

6 servings 8 points ww


  • 1 lb. 93% lean ground beef
  • 1 small onion
  • 1 garlic clove, minced
  • 28 oz. canned crushed tomatoes
  • 15 oz. can tomato sauce
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup part-skim mozzarella shredded, divided
  • 12 Fiber Gourmet lasagna noodles
  • 1/2 cup shredded Parmesan cheese


  1. Heat skillet ,brown ground beef, onion and garlic. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper. simmer 5 min.
  2. Meanwhile, in medium bowl, stir together ricotta cheese and 1 cup mozzarella.
  3. Spoon 1/3 meat into Pam-sprayed crock pot. break lasagna pasta to fit over beef mixture. top with ricotta mixture.
  4. Repeat with layer of meat, pasta, ricotta, and finish with remaining 1/3 of beef mixture.
  5. Cover, cook on low 4-6 hour. remove cover, turn off, sprinkle with remaining mozzarella cheese and sprinkle with parmesan cheese, re-cover and set aside until cheese is melted. serve and enjoy!