“What do you want for dinner tomorrow?”
“Lasagna—with lots of cheese.” Ahhh, my cheese-lover, no surprise there.
Cooks 5 hours. Serves up steaming, cheesy, meaty, low-fat squares for 8 to 10 people.
What you’ll need:
8 uncooked whole wheat lasagna noodles
1 lb. ground beef–feel free to substitute with buffalo for lower fat content
1 teaspoon Italian seasoning
1/3-cup water
6 oz. portabella mushrooms, sliced
1 and a half container of part skim ricotta cheese
2 cups part skim shredded mozzarella cheese
How to cook it:
- Break uncooked noodles and cover bottom of greased slow cooker with them.
- Brown ground beef and drain. Stir in Italian seasoning.
- Spread seasoned beef over uncooked noodles.
- Mix sauce, water and mushrooms.
- Layer mushroom sauce, ricotta cheese, and mozzarella cheese over beef. Repeat layers until you run out.
- Cover. Cook on low for 5 hours.
End Result:
I thought it could have been cheesier. If I used real cheese, it might have been. Matt and I both thought it was a little too salty–because of the ground beef? Maybe if we substituted with buffalo or chicken instead. I’ll have to try that next time. Mmmm…chicken lasagna sounds good.
Let me know how it turned out for you! How do you make your lasagna?
Other yummy lasagnas:
My Search for Perfect Lasagna (grahamjw.wordpress.com)
Spinacha lasagna Veganmofo, no. 15 (tofuparty.wordpress.com)
Lazy Lasagna (sesasha.wordpress.com)
Christmas Eve Lasagna (travelingtogether.wordpress.com)
Orgran Gluten Free Lagagna Sheets (mymikhaela.wordpress.com)
Lasagna (gramsrecipebox.com)
White lasagna/seafood lasagna (theepicuriosity.wordpress.com)
Eggplant and Pine Nut Rolled Lasagna (veganyumyum.com)
Lasagna, a love story (catcows.wordpress.com)
Quicker and lighter lasagna (lacucinina.wordpress.com)
Jennifer
[…] Violette’s Lasagna […]