Sunday, July 10, 2011
Slow Cooker Lasagna with Kentucky Green Beans
This is actually a slow cooker lasagna from weight watchers (11 points+, 6 servings....half a serving is enough for me - it makes a lot).
Cook 1 lb ground beef with 5 cloves of minced garlic and 1/2 small minced onion in a skillet until done. I used grass fed 90/10 ground beef from the Local Yocal in McKinney.
Add 2 cans of diced tomatoes (I like to use the Muir Glen Organic Fire Roasted tomatoes), 1 can of tomato sauce (15 oz), 1 tsp sea salt, 1 tsp dried oregano, 1/3 tsp dried basil, 1/4 tsp red pepper flakes. Stir together in skillet with the meat mixture. Low simmer for about 5 minutes.
In the meantime, mix together 1 cup part-skim ricotta and 1 cup shredded mozzarella cheese. Take 6 whole grain lasagna noodles and break them in half (you will have 12 halves). Do not cook noodles before...you put them in the crockpot raw.
Put 1/3 of meat mixture in the crockpot first. Lay over 6 halves of the lasagna noodles. Spread 1/2 of the ricotta mixture over the noodles. Add another 1/3 layer of the meat mixture. Lay over the last 6 halves of the lasagna noodles. Spread the last half of the ricotta mixture. Top with the last third of the meat mixture. Cook on low for 3 hours.
When done, mix 1/2 cup freshly grated Parmesan cheese with 1/2 cup mozzarella cheese. Turn off the crockpot and spread the cheese on top. Put the lid back on and set for 10 minutes. Remove the lid and let set for 10 more minutes. Use a spatula and cut into 6 servings.
Check out these green beans!!! I served these tonight as a side to the lasagna with new red potatoes. I found these at the local Farmer's Market. I had never seen Kentucky green beans before. They are wider and larger than regular green beans and they take longer to cook, but they were delicious!