Frozen Lasagna Bowls
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.
- 2Mix the ingredients until combined and there are no big chunks of meat.
- 3Cook the mixture in the slow cooker on high for 3-4 hours or on low for 4+ hours.
- 4Once cooked, stir the mixture.
- 5Break up 448g (1 lb or 16 oz) of oven-ready lasagna sheets and add them to the mixture.
- 6Add approximately 1 cup of water to the slow cooker.
- 7Mix until all the lasagna sheets are separated and completely submerged.
- 8Cover and cook for another 20-30 minutes until the pasta is cooked all the way through.
- 9Add 120ml fat-free milk, 200g blended cottage cheese, 120g Parmigiano Reggiano, and 60g low-fat mozzarella to the slow cooker.
- 10Mix until completely combined and the cheese is melted.
- 11Let it sit covered for another 10 minutes.
- 12Serve and enjoy, optionally topping with 30g low-fat ricotta and chopped basil per bowl.
Ingredients
- 32 oz 93% 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
- chopped basil
Equipment
slow cookerspoonfood containers
Tips
- If using a different type of pasta, cook separately for 50% of the time shown on the box, then finish cooking in the sauce.
- A drizzle of extra virgin olive oil over the top of this (after reheating) takes it to the next level (approx. 1 tsp/5g).