CROCKPOT LASAGNA
from Pound Dropper
1 pound 93% lean ground beef
2 6-ounce cans tomato sauce
15 ounces crushed tomatoes
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
2 teaspoon Italian seasoning
2 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoon Worcestershire sauce
2 tablespoons monkfruit sweetener, or 0 point sweetener of choice
8 ounces (2 cups) shredded part skim mozzarella cheese, divided
1 1/2 cups fat free cottage cheese
1 teaspoon garlic powder
2 ounces (1/2 cup) shredded real Parmesan cheese
8 ounces uncooked lasagna noodles (9 noodles)
Cook hamburger in a medium size pot and drain if needed. Whisk the cornstarch into the crushed tomatoes until dissolved
and add that along with the tomato sauce to the cooked hamburger. Add the seasonings, Worcestershire and sweetener.
Simmer for 30 minutes. While sauce is cooking mix the cheeses. Put cottage cheese in a medium bowl and stir in the garlic
powder. Add 1 1/2 cups mozzarella (save 1/2 cup for top) and all the Parmesan; mix well and set aside.
Spray the insides of a 4-quart crockpot with cooking spray. An oval pot works very well. Spread 1 cup sauce on bottom
and top with 3 lasagna noodles, breaking to fit if needed. Top with 1 cup sauce, 1 cup cheese mixture and 3 more noodles.
Repeat with another 1 cup sauce and 1 cup cheese mixture and the last 3 noodles. Spread remaining cheese mixture on
top of the noodles and then cover with the remaining sauce. Sprinkle with the reserved 1/2 cup mozzarella cheese.
Cover and cook on low 3 to 4 hours or until noodles are done. The sides will burn if cooked too long. Makes 10 servings.
7 points on all three plans.
YouTube Let's Cook Video
from Pound Dropper
1 pound 93% lean ground beef
2 6-ounce cans tomato sauce
15 ounces crushed tomatoes
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
2 teaspoon Italian seasoning
2 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoon Worcestershire sauce
2 tablespoons monkfruit sweetener, or 0 point sweetener of choice
8 ounces (2 cups) shredded part skim mozzarella cheese, divided
1 1/2 cups fat free cottage cheese
1 teaspoon garlic powder
2 ounces (1/2 cup) shredded real Parmesan cheese
8 ounces uncooked lasagna noodles (9 noodles)
Cook hamburger in a medium size pot and drain if needed. Whisk the cornstarch into the crushed tomatoes until dissolved
and add that along with the tomato sauce to the cooked hamburger. Add the seasonings, Worcestershire and sweetener.
Simmer for 30 minutes. While sauce is cooking mix the cheeses. Put cottage cheese in a medium bowl and stir in the garlic
powder. Add 1 1/2 cups mozzarella (save 1/2 cup for top) and all the Parmesan; mix well and set aside.
Spray the insides of a 4-quart crockpot with cooking spray. An oval pot works very well. Spread 1 cup sauce on bottom
and top with 3 lasagna noodles, breaking to fit if needed. Top with 1 cup sauce, 1 cup cheese mixture and 3 more noodles.
Repeat with another 1 cup sauce and 1 cup cheese mixture and the last 3 noodles. Spread remaining cheese mixture on
top of the noodles and then cover with the remaining sauce. Sprinkle with the reserved 1/2 cup mozzarella cheese.
Cover and cook on low 3 to 4 hours or until noodles are done. The sides will burn if cooked too long. Makes 10 servings.
7 points on all three plans.
YouTube Let's Cook Video
