WEIGHT WATCHERS SLOW COOKER LASAGNA

Steps:

• 1. Heat a large nonstick skillet over medium-high heat. Add ground chicken, chicken sausage, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. I also add mushrooms after the meat browns, but that's optional. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
• 2. In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
• 3. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
• 4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
• 5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
• 6. Notes: To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced mushrooms to meat mixture. I add the chicken sausage (Italian style) to the mixture to kick the flavor a little, but it's great without it too. Adding it will affect points value. Without it, this recipe is 10 points per serving.