Comfort meals, but make them healthy. Recipe below: Ingredients: * 1 teaspoon olive oil * 1 pound lean ground beef * ½ teaspoon kosher salt * 1 teaspoon granulated garlic powder * 1 teaspoon no-salt added Italian seasoning * 2 (24-ounce) jars marinara sauce * 1 (1-pound) box box lasagna noodles, uncooked * 1 (16-ounce) tub low fat cottage cheese, or ricotta cheese * 2 ½ cups shredded Italian cheese blend Directions: * Heat a large skillet over medium high heat. Add the olive oil and beef, and veggies of choice, stirring to break up into small pieces. Sprinkle with salt, garlic powder, and Italian seasoning, then cook until the beef is slightly browned and no longer pink. Turn off the heat, then pour over one jar of marinara sauce and stir to combine.
* While the beef cooks, mix the cottage cheese together with 2 cups of the shredded cheese until well combined.
* Spray with cooking spray (or rub with olive oil) a 6-quart slow cooker. Ladle about ½ cup beef-marinara mixture into the bottom of the slow cooker, then layer on about ⅓ cup of the cottage cheese-shredded cheese mixture, spreading evenly. Add an even layer of lasagna noodles (about 4) to create an even layer (you’ll need to break some into pieces in order to create an even layer.
* Repeat the layering process until all the filling has been used, ending with a layer of lasagna noodles.
* Pour over the second jar of marinara sauce, spreading evenly. Sprinkle on the remaining ½ cup of cheese, then cover and cook on high for 2.5-4 hours, or low for 5-7, or until the sauce is bubbling and the noodles have cooked through. Allow to cool slightly, then serve.
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