Slow Cooker Lasagna
Adapted from
Quick Cooking Magazine
10 servings
| 1 lb ground chicken breast skinless | 1/2 tsp salt | ||
| 1/2 cup onions, chopped | 1/4 tsp garlic powder | ||
| 2 tsps garlic, minced | 1/4 tsp black pepper | ||
| 32 ozs no-salt-added tomato sauce | 8 ozs oven ready lasagne | ||
| 3/4 cup water | 12 ozs mozzarella cheese, shredded | ||
| 6 ozs no-salt-added tomato paste | 12 ozs fat-free cottage cheese | ||
| 1/2 tbsp pizza seasoning | 1/2 cup parmesan cheese | ||
| 1 tsp oregano |
In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink; drain. Stir tomato sauce, water, tomato paste, pizza seasoning, oregano, salt, garlic powder, and black pepper. Cook for 15 minutes, or until heated through. In a 6-quart cooker, spread a fourth of the chicken sauce onto bottom. Arrange a third of the noodles over sauce (breaking noodles if needed). In a small bowl, combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining chicken sauce. Cover and cook on low for five hours or until noodles are done.
| Calories | 267 | %CFF | 17 % | |
| Total Fat | 5 g | Saturated Fat | 2 mg | |
| Protein | 24 g | Cholesterol | 35 g | |
| Carbohydrates | 30 g | Sodium | 502 mg | |
| Sugars | 8 g | Fiber | 4 g | |
|
4.6 WW Points | ||||
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