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April 25, 2020 · 22 Comments

Skinny Crockpot Lasagna

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Beef· Crockpot· Dinner· Ground turkey· Holidays· Lunches· Meal Prep· One Pot Meal· Pasta· Potluck

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This Skinny Slow Cooker Lasagna is simple to make and is a meal the entire family will loves. Why spend so much time in the kitchen making regular lasagna when you can let your slow cooker do the work?

Servings: Makes 8 ( 1 cup) servings

GREEN: 8 SmartPoints per serving 

BLUE: 8 SmartPoints per serving 

PURPLE: 5 SmartPoints per serving if using whole wheat lasagna noodles or 8 SmartPoints per serving using regular lasagna noodles

 

Looking for more great lasagna recipes? Be sure to check these out:

Easy One Pot Skillet Lasagna 

Cream Cheese Chicken Lasagna 

Crockpot Lasagna Soup

Lasagna Roll Ups

 

What Ingredients do I need to make this Skinny Slow Cooker Lasagna?

  • Lean ground beef- I use Laura’s Lean 96% ground beef. You can also use ground turkey or substitute 1/2 lb. with Italian sausage 
  • Spices-  salt, ground black pepper, dry parsley, Italian seasoning, garlic powder, onion powder
  • Worcestershire sauce- gives the meat sauce some delicious flavor 
  • White granulated sugar substitute -I use Lakanto Classic Monkfruit Sweetener)- helps balance the tomato sauce acidity by adding a bit 
  • Cornstarch- thickens the sauce
  • Tomato sauce-2 (15 oz.) cans
  • Crushed tomatoes- 1 (28 oz.) can
  • Lasagna noodles, uncooked-for this slow cooker lasagna you will need to use regular (dry not boiled) lasagna noodles. Do NOT use OVEN READY lasagna noodles.You will layer the lasagna noodles uncooked in your slow cooker. 
  • Reduced fat mozzarella cheese- I use Market Pantry from Target
  • Fat free cottage cheese
  • Grated parmesan cheese

How long does this Skinny Slow Cooker Lasagna take to cook?

All slow cookers can vary in cooking temperatures. This slow cooker lasagna takes about 4 hours on low, but yours may cook a little faster or slower. I would check on it at about the 4 hour mark, so that it doesn’t overcook or dry out.

 

How do I make this Skinny Slow Cooker Lasagna?

Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.

Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce.

In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes.

Whisk in 1 Tbsp cornstarch. Stir until well combined. 

Pour sauce mixture into the skillet with the meat. 

Stir and simmer 30 minutes. 

In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese.

Stir until well combined.

Spray the bottom and sides of the slow closer with non stick cooking spray.

Spread 1 cup of the meat sauce in the bottom of the slow cooker.

Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 

Top with 1 cup of meat sauce and cheese mixture. 

Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.

Repeat layers until the top is used with the remaining meat sauce. 

Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top and sprinkle a little dry parsley over the top, if desired. 

Cover and cook on low for about 4-5 hours or until noodles are tender.

Servings: Makes 8 ( 1 cup) servings

 

Ingredients:

  • 1 lb. 96% ground beef – I use Laura’s Lean 
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp dry parsley 
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 Tbsp white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
  • 1 Tbsp cornstarch 
  • 2 (15 oz.) can tomato sauce 
  • 1 (28 oz.) can crushed tomatoes 
  • 8 oz. lasagna noodles, uncooked 
  • 2 cups shredded reduced fat mozzarella cheese, divided ( I use Market Pantry from Target) 
  • 1 1/2 cups fat free cottage cheese
  • 1/2 cup grated parmesan cheese

Directions:

  1. Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.
  2. Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce,.
  3. In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes. Whisk in 1 Tbsp cornstarch. Stir until well combined. Pour sauce mixture into the skillet with the meat. 
  4. Stir and simmer 30 minutes. 
  5. In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese. Stir until well combined.
  6. Spray the bottom and sides of the slow closer with non stick cooking spray.
  7. Spread 1 cup of the meat sauce in the bottom of the slow cooker.
  8. Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 
  9. Top with 1 cup of meat sauce and cheese mixture. 
  10. Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.
  11. Repeat layers until the top is used with the remaining meat sauce. 
  12. Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top. 
  13. Cover and cook on low for about 4-5 hours or until noodles are tender.

 

Servings: Makes 8 ( 1 cup) servings

GREEN: 8 SmartPoints per serving 

BLUE: 8 SmartPoints per serving 

PURPLE: 5 SmartPoints per serving if using whole wheat lasagna noodles or 8 SmartPoints per serving using regular lasagna noodles

Continue to Content
Yield: 8

Skinny Crockpot Lasagna

Skinny Crockpot Lasagna

This Skinny Slow Cooker Lasagna is simple to make and is a meal the entire family will love! Why spend so much time in the kitchen making regular lasagna when you can let your slow cooker do the work?

Author: thepounddropper.com

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes

Ingredients

  • 1 lb. Laura’s Lean 96% ground beef
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp dry parsley 
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 Tbsp white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
  • 1 Tbsp cornstarch 
  • 2 (15 oz.) can tomato sauce 
  • 1 (28 oz.) can crushed tomatoes 
  • 8 oz. lasagna noodles, uncooked 
  • 2 cups shredded reduced fat mozzarella cheese, divided ( I use Market Pantry from Target) 
  • 1 1/2 cups fat free cottage cheese
  • 1/2 cup grated parmesan cheese

Instructions

    1. Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.
    2. Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce,.
    3. In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes. Whisk in 1 Tbsp cornstarch. Stir until well combined. Pour sauce mixture into the skillet with the meat. 
    4. Stir and simmer 30 minutes. 
    5. In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese. Stir until well combined.
    6. Spray the bottom and sides of the slow closer with non stick cooking spray.
    7. Spread 1 cup of the meat sauce in the bottom of the slow cooker.
    8. Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 
      Top with 1 cup of meat sauce and cheese mixture. 
    9. Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.
    10. Repeat layers until the top is used with the remaining meat sauce. 
    11. Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top. 
    12. Cover and cook on low for about 4-5 hours or until noodles are tender.


      Servings: Makes 8 ( 1 cup) servings

      GREEN: 8 SmartPoints per serving 

      BLUE: 8 SmartPoints per serving 

      PURPLE: 5 SmartPoints per serving if using whole wheat lasagna noodles or 8 SmartPoints per serving using regular lasagna noodles

Notes

    • For this slow cooker lasagna you will need to use regular (dry not boiled) lasagna noodles. Do NOT use OVEN READY lasagna noodles.You will layer the lasagna noodles uncooked in your slow cooker. 
    • The point value may vary if you use ground turkey or Italian sausage.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Barilla Pasta, Wavy Lasagne
    Barilla Pasta, Wavy Lasagne
  • McCormick Perfect Pinch Italian Seasoning, 2.25 OZ
    McCormick Perfect Pinch Italian Seasoning, 2.25 OZ
  • McCormick Onion Powder, 22 Ounce
    McCormick Onion Powder, 22 Ounce
  • Corn Starch
    Corn Starch
  • McCormick Granulated Garlic, 26 oz
    McCormick Granulated Garlic, 26 oz
  • French's Worcestershire Sauce, 
    French's Worcestershire Sauce, 
  • (Pack of 12) Contadina Canned Roma Tomato Sauce with Natural Sea Salt, 12x15oz. Cans
    (Pack of 12) Contadina Canned Roma Tomato Sauce with Natural Sea Salt, 12x15oz. Cans
  • Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
    Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
  • DeLallo Organic Whole Wheat Lasagna, Oven Ready, 9-Ounce Boxes (Pack of 6)
    DeLallo Organic Whole Wheat Lasagna, Oven Ready, 9-Ounce Boxes (Pack of 6)

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 4gCholesterol: 57mgSodium: 998mgCarbohydrates: 38gNet Carbohydrates: 34gFiber: 4gSugar: 5gProtein: 32g
© Lindsay Kehl
Cuisine: Italian / Category: Crockpot

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Comments

  1. Suzanne says

    April 25, 2020 at 1:17 pm

    Would I be able to substitute ricotta cheese for the cottage cheese? If so, how much?

    Reply
  2. Rose says

    April 26, 2020 at 9:56 am

    Sounds good! Love crockpot recipes!
    The ingredient list says tomato sauce and crushed tomatoes but then in the instructions it says tomato paste. Please clarify.
    Thank you

    Reply
    • Lindsay Kehl says

      April 26, 2020 at 1:55 pm

      Hi Rose,

      Thank you so much for reaching out. I hope you give this one a try. Please note: I use 1 Tbsp cornstarch instead of tomato paste-after realizing tomato paste would increase the point value. It is has now been updated.

      The cornstarch is used to thicken the sauce just as tomato paste would do.

      Thanks so much!

      Reply
      • Karen says

        June 21, 2020 at 9:18 pm

        This was really good. It was easy to put together and be done. Loved that it was a crockpot recipe. I lowered the points a little and the sauce is really good. Thank you

        Reply
  3. Kim says

    April 26, 2020 at 10:06 am

    I was so happy to see this in my email. I’ve been wanting a trustworthy crockpot lasagna. I cannot wait to try this. I love making your recipes! Thank you!

    Reply
  4. Ghulam Mohyudin says

    April 27, 2020 at 4:39 pm

    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
  5. stephanie says

    May 6, 2020 at 2:46 pm

    Is there ANYWAY I can use, oven ready :(?

    Reply
    • Lindsay Kehl says

      May 6, 2020 at 5:29 pm

      Hi Steph

      Thanks for reaching out. I had tried making this with the oven ready noodles and they didn’t hold up as well…they ended up getting over cooked. You can give it a try and see what you think.

      Have a wonderful day!

      Reply
  6. Elizabeth says

    May 7, 2020 at 10:36 am

    How many layers of noodles, is it just one???

    Reply
    • Lindsay Kehl says

      May 8, 2020 at 4:47 pm

      Hi Elizabeh,

      It can vary depending on size of your crockpot and the way you lay the layers the noodles. It’s usually between 2-3 layers.

      Thank you!

      Reply
  7. Suzanne says

    May 8, 2020 at 2:48 pm

    Crushed tomatoes only seem to come in 28 ounce cans. Should I use half a can of crushed tomatoes or is a whole can ok? Thanks!

    Reply
    • Lindsay Kehl says

      May 8, 2020 at 4:49 pm

      Hi Suzanne

      Yes, in fact. That is what I use. It should be 28 oz. crushed tomatoes.

      Thank you!

      Reply
  8. Sheri says

    May 22, 2020 at 4:29 pm

    I’m new to WW. Do you know by chance how the points would change if I used 93% lean beef? I couldn’t find 96%.

    Reply
    • Lindsay Kehl says

      May 22, 2020 at 5:48 pm

      Hi Sheri

      If you were to use 93% lean ground beef the point value would be 9 points per serving.

      Thank you so much!

      Reply
  9. Emily says

    July 10, 2020 at 2:53 am

    Hi there! Thanks to your awesome recipes I never feel like I am missing out on good food. Do you think it would be okay to substitute fat free ricotta cheese instead of the cottage cheese? I know points may change, but I am just wondering if it will affect the deliciousness of the recipe!

    Reply
    • Lindsay Kehl says

      July 10, 2020 at 5:24 pm

      Hi Emily!

      Thanks for reaching out. Yes, you bet! Fat free, low fat, or regular cottage cheese would work great as a substitute for the ricotta cheese in this recipe! I have made it with cottage cheese before when I couldn’t find the fat free ricotta-still delicious-I just happen to prefer the richness and creaminess of the ricotta vs. cottage. Hope that helps!

      Thanks so much,

      Linds

      Reply
  10. Kimberly says

    October 10, 2020 at 2:19 pm

    If I wanted to make this in the oven, how long do you think the cook time would be on it? Thanks!

    Reply
    • Lindsay Kehl says

      October 12, 2020 at 6:40 pm

      Hi Kimberly

      You can cook it in the oven at 350 degrees for 35-40 minutes

      Thank you!

      Reply
  11. Elise Carey says

    December 25, 2020 at 10:01 pm

    Could you use ground turkey instead? Is the cooking the same?

    Reply
    • Lindsay Kehl says

      December 25, 2020 at 10:02 pm

      Yes, that would make for a wonderful substitute. The cooking time is the same.

      Merry Christmas

      Reply
  12. Elizabeth Vargas says

    December 26, 2020 at 1:50 pm

    Hi, how do you measure one cup? Do you wrigh it, or use measuring cups?Thanks

    Reply
    • Lindsay Kehl says

      December 26, 2020 at 8:32 pm

      Hi Elizabeth,

      I usually scoop it right up into a 1 cup measuring up- Thanks

      Reply

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Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

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