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Weight Watchers Recipes

Slow Cooker Lasagna


Total Time
Cook Time

There’s no need to cook the noodles first or stay home while this Italian classic slow cooks. Just let it sit a few minutes before serving so it can firm up a bit.

uncooked 93% lean ground beef
1 pound(s)
uncooked onion(s)
1 small, chopped
garlic clove(s)
1 medium clove(s), minced
canned crushed tomatoes
28 oz
canned tomato sauce
15 oz
table salt
1 tsp
dried oregano
1 tsp
dried basil
½ tsp
crushed red pepper flakes
¼ tsp, or to taste
part-skim ricotta cheese
1 cup(s)
shredded part-skim mozzarella cheese
1 ½ cup(s), divided
uncooked lasagna noodles
6 item(s)
shredded parmesan cheese
½ cup(s), strong-flavored like Parmigiano Reggiano


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 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 mixture; top with half 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 to 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.
Serving size: 1/6 of lasagna