Wednesday, November 5, 2014

Slow Cooker Lasagna with Bechàmel Sauce

      Slow Cooker Lasagna with Bechàmel Sauce

This recipe has been adapted from skinny ms

This is a super tasty recipe.  It is still not considered "low fat" but it is on the lower end of fat then most lasagnas.  This is also a clean version too!  So enjoy!  On a cold rainy day this is the PERFECT alternative to a fattier version of lasagna.  

3 tablespoons pure butter
3 tablespoons flour
2 cups milk, low-fat but not skim
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 whole wheat lasagna noodles
2 1/2 cups marinara or slow cooker meat sauce recipe
1 cup bechàmel sauce (see recipe below)
1/2 cup grated Parmesan cheese
Extra-virgin olive oil

Directions for Bechamel Sauce
To make the bechamel sauce, use a small saucepan over low heat and melt the butter.  When the butter has melted, add the flour and whisk until a paste consistency, called roux.  Add the milk gradually.  Season with the nutmeg and salt.  When the consistency is creamy, remove and set aside.  If it becomes too thick, just thin out by whisking in more milk.

Directions for Lasagna
To start making the lasagna, take all of your ingredients, including the prepared marinara or meat sauce.  Coat the bottom of the slow cooker with extra-virgin olive oil and a them layer of the bechamel sauce.   Start to lay stack the lasagna.  Layer the ingredients in the following order: 2 lasagna noodles (break in half if necessary), meat sauce, bechamel sauce, and parmesan cheese, repeat this 3 more times.  After adding the last lasagna noodles, spread the remaining bechamel sauce on top then drizzle with extra-virgon olive oil.

Set the slow cooker on low for 4-6 hours of high for 3 hours.  Lasagna will be ready when noodles are al dente.  Enjoy!

Yields: 6 servings 
Serving Size: 1 slice lasagna
Calories: 345 
Total Fat: 16 g
Saturated Fat: 7 g 
Trans Fat: 0 g
Cholesterol: 28 mg
Sodium: 250 mg
Carbohydrates: 42 g
Dietary Fiber: 6 g
Sugars: 8 g
Protein: 10 g


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