Slow Cooker Lasagna #2
Adapted from
General Mills, Inc.
10 servings
| 1 lb ground chicken breast skinless | 1 tsp pizza seasoning | ||
| 1/2 cup onions, chopped | 8 ozs mozzarella cheese, shredded | ||
| 30 ozs Italian style tomato sauce | 15 ozs fat-free cottage cheese | ||
| 15 ozs no-salt-added tomato sauce | 1/2 cup Parmesan cheese | ||
| 2 tsps basil | 15 pcs lasagna noodles, uncooked |
In a large skillet, cook chicken and onions until chicken is no longer pink. Add tomato sauce, basil, and pizza seasoning. Mix well and set aside. In a bowl, combine one cup mozzarella cheese, cottage cheese, and parmesan cheese. (Refrigerate remaining mozzarella cheese until lasagna cooks.) Spread one-fourth chicken mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half the cheese mixture and one-fourth of the chicken mixture. Top with five noodles remaining cheese mixture and one-fourth chicken mixture. Top with remaining five noodles and remaining chicken mixture. Cover and cook on low heat for 5 five hours, or until noodles are done. Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand for ten before serving.
| Calories | 278 | %CFF | 14 % | |
| Total Fat | 4 g | Saturated Fat | 2 mg | |
| Protein | 24 g | Cholesterol | 33 g | |
| Carbohydrates | 36 g | Sodium | 812 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
5.0 WW Points | ||||
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