Crock Pot Lasagna
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
1/4 cup Egg Beaters
1 cup shredded parmesan cheese (not grated, shredded)
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.
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.
Friday, April 2, 2010 - 5:53am