Thursday, April 2, 2009

Crock-pot Lasagne

Crock-pot Lasagne
1 lb. ground turkey
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (8 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil leaves
1 tsp. Italian seasoning
1 pkg. no-cook lasagne noodles (8oz.)
1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese (16 oz.) (2% milk)

In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.
Makes 6 Servings at 10 WW points

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