Another chilly morning, 386 degrees. Turned into a beautiful sunny day, still not real warm high of 50 degrees. Lot of rain heading our way again. Monday thru Wednesday, heavy rain. Went to the Columbus Airport and picked up a friend of mine that flew in for a couple of days. Great catching up with him it had been a while. Dropped him off at his family's place and then home. Tried the new recipe for dinner tonight, Slow-Cooker Lasagna.
I came across the recipe from a Weekly Pillsbury Recipe e-mail. It looked and sounded good, plus it was prepared by one of my favorite ways to cook; by Crock Pot. And of my favorite Pasta Dishes, Lasagna. So why not give it a try. I was cooking for just myself tonight, Mom and Dad went out with friends for dinner tonight. The original Pillsbury recipe is 620 calories and 35 net carbs, a bit much than I normally like. So as usual I lightened it up a bit! I need the following ingredients; 1 lb. Jennie - O Lean Ground Turkey Breast, 1 (23.9 oz.) jar Ragu w/ Mushroom Pasta Sauce, 1 (8-oz.) can no-salt-added Tomato Sauce, 1/2 (9-oz.) pkg. (about 8) Ronzoni Healthy Harvest Whole Grain No-Boil Lasagna Noodles, 1 (1-lb.) jar Newman's Own Alfredo Pasta Sauce, 12 oz. (3 cups) Sargento Reduced Fat Shredded Mozzarella Cheese and Sargento Reduced Fat 3 Cheese Italian Cheese, and 1/4 cup grated Parmesan Cheese. The original Pillsbury Recipe is at the bottom of the post.
Then to prepare was the easy the part! I started by browning the Ground Turkey in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Placed a Reynolds Plastic Crock Pot Liner in my Crock Pot. Sprayed the slow cooker with Pam Nonstick Cooking Spray. Spread 3/4 cup of the Tomato Pasta Sauce in bottom of sprayed slow cooker. Stirred remaining Tomato Pasta Sauce and Tomato Sauce into the Ground Turkey.
Then layered 2 Lasagna Noodles over sauce in slow cooker, breaking noodles as necessary. Topped with 1/3 of the Alfredo Pasta Sauce, spreading evenly. Sprinkled with 1 cup of the Mozzarella and Italian Cheese. Top with 1/3 of the Ground Turkey mixture, spreading it evenly. Repeat layering three times. Sprinkle Parmesan Cheese over top. Cover; cook on Low setting for 4 1/2 hours.
It came out delicious, just a fantastic flavor to it! Regular Baked Lasagna usually uses Ricotta Cheese where with this Recipe Alfredo Sauce was used instead of Ricotta, and it worked well. With the Alfredo Sauce it had a deep rich flavor with it. I may try substituting Ricotta Cheese for the Alfredo Sauce when I bake the Lasagna again. The only thing was, as you can tell by the picture, it doesn't stay together quite as well as Baked Lasagna. Minor problem though because as I said it came out delicious. The longer it sit and cooled the thicker the sauce became and just kept building up that fantastic flavor! Plenty of leftovers for lunch tomorrow and to freeze. Plus a lot easier clean-up by using the Slow Cooker. Nice alternative to Baked Lasagna. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Pillsbury Slow-Cooker Lasagna
Discover the convenient slow-cooker way to make lasagna! So easy. So delicious!
Ingredients:
1 lb. lean ground beef
1 (26 to 28-oz.) jar tomato pasta sauce
1 (8-oz.) can no-salt-added tomato sauce
1/2 (9-oz.) pkg. (about 8) no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Steps
1 - Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 - Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3 - Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4 - Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5 - Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
Nutrition Facts
Serving Size: 1/8 of Recipe
Calories 620 Calories from Fat 340
Total Fat38g
Saturated Fat20g Cholesterol115mgSodium1010mgTotal Carbohydrate37g
Dietary Fiber2g Sugars9g Protein32g% Daily Value*:
Vitamin A36%Vitamin C14%Calcium52%Iron14%
Exchanges:1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
http://www.pillsbury.com/recipes/slow-cooker-lasagna/bae84d41-90a0-4faf-8678-256959a0bd26?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post&crlt.pid=camp.Rn8IhUbgfXfM
No comments:
Post a Comment