Frozen Lasagna Bowls

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 32oz 93% beef
• 2 tablespoons tomato paste
• 2, 28oz cans crushed tomatoes
• 32oz bone broth (2, 16oz boxes)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1.5 tablespoon salt
• 1 tablespoon Italian herbs
• 1 teaspoon Black pepper
• 448g Oven-ready lasagna* (Exactly 1lb or 16oz)
• ~1 cup water
• 120ml fat free milk
• 200g blended cottage cheese
• 120g parmigiano reggiano
• 60g low fat mozzarella
• 30g low fat ricotta (per bowl)
• Chopped basil
• a drizzle of extra virgin olive oil over the top... just ~1tsp/5g

Instructions

1. Combine the beef, tomato paste, crushed tomatoes, bone broth, and the seasoning blend in a slow cooker.
2. Cook on high for 3-4 hours or on low for 4+ hours.
3. Prepare the cheese mixture by combining the milk, blended cottage cheese, parmigiano reggiano, and mozzarella.
4. If using non-oven-ready pasta, boil it in water for 50% of the recommended package time before adding to the sauce.
5. Incorporate the lasagna noodles and the cheese mixture into the slow cooker sauce.
6. Divide into 10 servings and top each bowl with 30g of low fat ricotta and chopped basil.
7. Optional: Add a teaspoon of extra virgin olive oil after reheating.