Here’s a great dish from Chef Meg’s Kitchen for those days when you’ll be on the run for around 4 hours! Brown the meat, layer in the ingredients, set your slow cooker on low and go!
If you can’t find the Italian five-cheese blend, mozzarella will work just fine.
Important: Cooking time should not exceed 4 hours. This is not an “all-day” slow cooker meal.
Ingredients:
16 oz (1 lb) ground beef, 96 % lean
2 c eggplant, diced (no need to peel it)
1 jar low-sodium marinara sauce
1/4 t red pepper flakes
2 t dried thyme
1 1/4 c water
15 oz. ricotta cheese, part skim
1 T parsley chopped
1/4 c egg substitute(or 1 egg white)
1 c shredded Italian blend cheese
6 lasagna noodles, dried, no boil variety
Directions:
- Brown the ground beef in a skillet over moderate heat; drain any excess fat.
- Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water.
- In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley.
- Place enough meat sauce to cover the bottom of slow cooker.
- Top with 2-3 noodles, broken to cover the meat sauce.
- Repeat layer.
- Top second layer with cheese mixture and finish with a top layer of the meat mixture.
- Cover and set slow cooker on low.
- Cook for 3 1/2 to 4 hours.
Serves 8.
Calories: 271
Total Fat: 10.2 g
Total Carbs: 18 g
Dietary Fiber: 1.6 g
Protein: 24.8 g
255 minutes to Prepare and Cook.
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