This version of a classic family favourite uses uncooked lasagna noodles that soften in the slow cooker.
1 tbsp (15 mL) canola oil
1 lb (0.5 kg) lean ground beef
2 2/3 cups (650 mL) thawed Freezer Tomato Sauce (click for recipe)
or 1 jar (650 mL) tomato-based pasta sauce
1 1/2 cups (375 mL) water
1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
1 cup (250 mL) diced onion
2 tsp (10 mL) basil, crumbled
1 tsp (5 mL) oregano, crumbled
2 cups (500 mL) cottage cheese
2 cups (500 mL) shredded mozzarella cheese, divided
1/4 cup (50 mL) freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
9 uncooked whole wheat lasagna noodles
1. Heat oil in a large non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through.
2. Using a slotted spoon, transfer beef to a large bowl.
3. Add
Freezer Tomato Sauce, water, spinach, onion, basil and oregano to beef; stir to combine. Stir in cottage cheese, 1 1/2 cups (375 mL) mozzarella cheese, 2 tbsp (25 mL) Parmesan cheese and beaten egg until combined.
4. Spread 2 cups (500 mL) of beef mixture in bottom of a greased 6 quart (6 L) slow cooker. Place 3 uncooked noodles on top, breaking noodles as needed to fit.
5. Repeat layering two times, each time using 2 cups (500 mL) of beef mixture and 3 uncooked noodles. Spread remaining beef mixture evenly over noodles.
6. Cover and cook on low heat setting for 4 hours or until liquid is absorbed and noodles are tender.
7. Uncover and sprinkle with remaining 1/2 cup (125 mL) mozzarella cheese and remaining 2 tbsp (25 mL) Parmesan cheese.
8. Cover and let stand for 10 minutes or until cheese is melted. Serves 8.
Nutritional analysis per serving:
423 calories, 19.6 g fat, 31.6 g protein, 30.8 g carbohydrate, 6.2 g fibre, 630 mg sodium