Lasagna (Crock Pot)2
Even traditional lasagna lovers like this one – and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock.
275 calories per serving
1 lb. lean ground beef
2 c diced eggplant
1 jar Paul Newman’s marinara sauce
1/4 t red pepper flakes
¼ t garlic powder
¼ t onion powder
¼ t basil flakes
1 c water
15 oz part skim ricotta cheese
1 T chopped parsley
1/4 c Egg Beaters
1 c shredded parmesan cheese (not grated, shredded)
8 no boil lasagna noodles
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.
Here is a video of how to layer it up in the crock pot:Tags: cheese, crock, crock pot, eggplant, ground beef, Instructional, italian, lasagna, ricotta cheese, sauce, video
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