Directions
- 1Add lean ground beef, tomato paste, seasoning blend, two cans of crushed tomatoes, and 32 ounces of bone broth to your slow cooker. Mix until combined.
- 2Cook on high for 3-4 hours or low for 4+ hours.
- 3Once cooked, break up lasagna sheets and add them to the mixture. Add a cup of water and mix until sheets are separated and submerged.
- 4Cover and let cook for 20-30 minutes until pasta is fully cooked.
- 5Add fat free milk, blended cottage cheese, mozzarella, and parmesan. Mix until cheese is melted.
- 6Let it sit covered for another 10 minutes.
Ingredients
- 32 oz beef
- 2 tablespoons tomato paste
- 2 28oz cans crushed tomatoes
- 32 oz bone broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1.5 tablespoon salt
- 1 tablespoon Italian herbs
- 1 teaspoon black pepper
- 448 g oven-ready lasagna
- 1 cup water
- 120 ml fat free milk
- 200 g blended cottage cheese
- 120 g parmigiano reggiano
- 60 g low fat mozzarella
- 30 g low fat ricotta
- 0 chopped basil
Equipment
slow cooker
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