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Thursday, November 4, 2010
SLOW COOKER LASAGNA
What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low and go!
16 oz (1 lb) ground beef, 96 % lean
2 c eggplant, diced (no need to peel it)
1 jar low-sodium marinara sauce
1/4 t red pepper flakes
2 t dried thyme
1 1/4 c water
15 oz. ricotta cheese, part skim
1 T parsley chopped
1/4 c egg substitute(or 1 egg white)
1 c shredded Italian blend cheese
6 lasagna noodles, dried, no boil variety
Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 10.2 g
Cholesterol: 56.6 mg
Sodium: 283.8 mg
Total Carbs: 18.0 g
Dietary Fiber: 1.6 g
Protein: 24.8 g