Weight Watchers Slow Cooker Lasagna Recipes

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.

Steps:

• Saute turkey with feneel seeds, salt & pepper.
• Add onion and continue to saute until tender.
• Add garlic and tomato paste.
• Saute for 3-5 minutes.
• Add crushed tomatoes and torn basil.
• Slice eggplant and place on baking sheet sprayed with olive oil.
• Spray top of eggplant and season with salt & pepper.
• Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
• Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
• Build lasagna.
• Put a thin layer of sauce on the bottom of the lasagna pan.
• Place 4 lasagna noodles over sauce.
• Top with 1/3 of sauce.
• Top with 1/2 cheese mixture.
• Top with eggplant "noodles".
• Top with 1/3 sauce.
• Top with the rest of the cheese mixture.
• Place remaining 4 lasagna noodles.
• Top noodles with remaining sauce.
• Cover all with italian cheese blend.
• Bake covered with foil at 350 for 1 hour.
• Uncover for last 15 minutes to brown cheese.

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).

Steps:

• Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
• Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
• Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

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.

Steps:

• Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
• Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
• Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
• Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
• Preheat oven to 375.
• Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
• In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
• Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
• Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
• If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.