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Add and stir:
 

• 28 oz canned crushed tomatoes

• 15 oz canned tomato sauce

• 1 tsp salt

• 1 tsp dried oregano

• 1/2 tsp dried basil

• 1/4 tsp crushed red pepper flakes (or to taste)

• add more veggies if you want for 0 PointsPlus®.  Add mushrooms, diced tomatoes, spinach, or zucchini.
   

In a bowl, mix together:
 

• 15 oz part-skim ricotta cheese (the original recipe called for 1 cup, but what am I going to do with the rest of the package?  So I just make a bigger batch of lasagna and use it all)

• 2 cup part-skim mozzarella, shredded
   

In your slow cooker:
 

• spoon in 1/3 of the sauce/beef mix

• break 3 lasagna noodles (not cooked) in half and place on the sauce/beef mix

• spread 1/2 the ricotta/mozzarella mix over the noodles

• repeat and create another layer of sauce/beef, 3 lasagna noodles, and 1/2 ricotta/mozzarella mix

• add the last 1/3 of the sauce/beef mix
   

Cook on low for 4-6 hours.  It also ok if you turn it on before you leave for work — just add more liquid to the sauce.  It will be a bit crispy on the edges but you might like that.
 

15 minutes before you’re ready to eat, turn off slow cooker and add:
 

• 1/2 cup shredded cheese like Parmesan, Romano
   

Cover and let cheese melt. Enjoy!

 

8 servings – 9 PointsPlus®  (Weight Watchers®) per serving

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