Dinner 2 and 3

Wednesday is leftover night for us so we will have taco's (which our family LOVES) but tomorrow is lasagna, yum! We have to go to Tuscaloosa tomorrow to finish up grocery shopping so this evening before church I will cook the meat, and tomorrow morning I will put it together in the crock pot and turn it on low. Here is the recipe:

This Recipe is 10 points for 6 servings but I cut it down to 10 serving which makes it 6 points per serving. This is good with crescent rolls, we like Pillbury reduced fat they are 3 points per roll. And green beans as our veggie.

Ingredients

1 pound(s) uncooked 93% lean ground beef

1 small uncooked onion(s), chopped

1 medium garlic clove, minced

28 oz canned crushed tomatoes

15 oz canned tomato sauce

1tsp table salt

1 tsp dried oregano

1tsp dried basil

1/4 tsp crushed red pepper flakes, or to taste

1 cup part-skim ricotta cheese

1 1/2 cups shredded part-skim mozzarella cheese, divided

6 items uncooked lasagna noodles, no cook

1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic: cook stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt oregano, basil and red pepper flakes; simmer about 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 Lasagna sheets in half and arrange over beef misture; top with have of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.

in a small bowl combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6 of dish per serving.

Notes

To boost your vegetable intake, add a can of zucchini in tomato sauce to the mixture. You can also add 2 cups of sliced shiitake mushrooms to beef mixture.

I have not used a clove of garlic, I just used the powdered stuff I have in my cabinet, if I don't have the crushed tomato's I just use another can of diced tomato's. The first time you make this it may take a bit longer but the next few times it doesn't take very long at all to put together.

This recipe is from weight watchers website.