Prep: 12 minutes Cook time: 6 hours
1 pound lean ground beef
2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 (26-ounce) jar chunky spaghetti sauce
1/3 cup water
8 uncooked lasagna noodles
1 (4-ounce) package fresh sliced mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 (15-ounce) carton part-skim ricotta cheese
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add beef, garlic, and Italian seasoning, stirring until beef crumbles and is browned. Drain meat and set aside.
In a small bowl, combine pasta sauce and water; set aside.
In a 4-quart slow-cooker, place 4 uncooked noodles, breaking the noodles to make them fit. Layer noodles with half of the following; beef mixture, pasta sauce mixture, mushrooms, and spinach. Spread ricotta cheese on top and sprinkle 1 cup of mozzarella cheese. Continue to layer with remaining noodles, beef mixture, pasta sauce mixture, mushrooms, spinach, and mozzarella cheese. Cover slow-cooker and set on high for 1 hour, reduce heat to low and cook for 5 hours.
Yield: 8 servings (serving size: 1 cup).
3 Lean Meat