Wednesday, January 16, 2013

In the Kitchen with Jason: Easy Crock Pot Lasagna

Who would have thought that I would find a delectable lasagna in a 'diet' cookbook? And who would have believed that it would be a crock pot recipe? Well not me, that's for sure. But nevertheless this recipe was made and enjoyed. We added a couple slices of buttered bread to make this dinner fantastic. Also, we discovered a love for fennel seeds. The smell, oh the smell. Our house smelled so Italian-y!
We didn't even try to get a 'perfect' piece for this as there was
no chance of getting one out of the pan.  :-D

  • 1/2 lb ground beef
  • 1 tsp fennel seeds
  • 1/2 tsp garlic powder
  • 15 oz low-fat ricotta cheese
  • 1 1/2 cups low-fat cottage cheese
  • 6 Tbsp grated Parmesan cheese, divided
  • 3/4 tsp oregano, divided
  • 1 jar marinara sauce (or spaghetti sauce if marinara is hard to come by)
  • 1/4 cup water
  • 9 lasagna noodles, uncooked
  • 2/3 cup shredded mozzarella cheese
Note: Whenever you are told to put a layer into the crock pot, spread it into a flat, even layer.
  • In a frying pan add the ground beef, fennel seeds, and garlic powder.
  • Cook until the beef is done.
  • Mix together the ricotta cheese, cottage cheese, 1/4 cup of Parmesan cheese and 1/2 tsp oregano in a medium sized bowl.
  • Pour the marinara sauce into a bowl.
  • Rinse out the marinara jar with the water and pour that into the bowl with the marinara sauce.
  • Put 1/2 cup of the marinara into the bottom of the crock pot.
  • Mix the beef in with the remainder of the marinara mixture.
  • Place 3 noodles over the sauce, breaking them if you have to to get them to fit.
  • Cover the noodles with 1/2 of the cheese mixture
  • Add 1 cup of the meat sauce to the crock pot.
  • Place another 3 noodles, followed by the remainder of the cheese mixture, and then 1 more cup of the  meat sauce.
  • Top with the remaining noodles and cover these with the remaining sauce.
  • Sprinkle remaining Parmesan cheese, remaining oregano, and all the mozzarella cheese over the top.
  • Cook on low for 3 to 3 1/2 hours.
  • Turn the crock pot of and let it sit for at least 15 minutes before serving.
  • Servings: 4
  • Calories per serving: 563
  • Grams of fat per serving: 15
  • Grams of protein per serving: 36
  • Original recipe: Eat More of What You Love cookbook
Please enjoy!

-Chef Jason

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