Directions
- 1Add lean ground beef, tomato paste, seasoning blend (onion powder, garlic powder, salt, Italian herbs, black pepper), two cans of crushed tomatoes, and bone broth to the slow cooker. Mix until combined.
- 2Cook on high for 3-4 hours or low for 4+ hours.
- 3Once cooked, mix and add lasagna sheets, breaking them up as you add.
- 4Add one cup of water, mix until all sheets are separated and submerged.
- 5Cover and cook for 20-30 minutes or until pasta is fully cooked.
- 6Add fat free milk, blended cottage cheese, mozzarella, and parmesan. Mix until completely combined and cheese is melted.
- 7Let it sit, covered, for another 10 minutes.
- 8Serve and enjoy!
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
- 1 portion chopped basil
Equipment
slow cooker
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