Lasagna is one of those meals you can’t go wrong with – who doesn’t enjoy it?
With this version, you can let your slow cooker do the work and come home to this heartwarming meal. It’s also versatile, as you can swap in other greens or cooked vegetables to change things up. Run out of fresh basil or parsley? For the fresh basil, sub in 1 Ttbsp. dried basil and for the fresh parsley sub in 2 Tbsp. dried parsley. Swap in lean ground turkey for the ground beef.
As a bonus, leftovers make lunch a snap. Add a green salad to round out your meal.
- 227 g (8 oz) extra lean ground beef
1 onion, finely chopped
3 cloves garlic, minced
2 tsp. dried oregano
1/4 tsp. hot pepper flakes
1 jar (700 mL) tomato passata
250 mL (1 cup) water
10 whole grain lasagna noodles
1 tub (475 g) light ricotta cheese
1 container (142 g/5 oz) baby spinach, washed, chopped
1/4 cup chopped fresh basil or parsley
2 Tbsp. grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
Lightly spray inside of slow cooker with cooking spray.
In a large nonstick skillet, brown beef breaking up with spoon. Scrape out beef into a colander and let drain. Wipe out skillet and return to medium heat; cook beef, onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened. Add passata and water and remove from heat.
In a bowl, stir together ricotta cheese, spinach, basil and Parmesan cheese.
Spread some of the meat sauce over bottom of slow cooker. Lay lasagna noodles in a single layer, breaking as necessary to fit. Top with one quarter of the sauce and one third of the cheese mixture. Repeat layers twice ending with meat sauce on top.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted.
Serves 8. Freezer friendly.