Ingredients

7 ounces (200 g) lasagna

1.2 ounces (35 g) butter

Scallions

Garlic Paste

6.5 ounces (180 ml) fat free cream

2 ounces (60 g) Parmesan cheese, grated

4 oz (120 g) Romano cheese, grated

Salt and pepper

Parsley

For two

Steps

1 Cook the pasta. Pour a pot of water into a saucepan and bring to a boil, then add salt. Add the noodles to the boiling water and cook them according to the recommended time on the package until they are a little firm, but don't overcook them.

You can also cook your own homemade noodles if you wish, but it's not recommended because fresh noodles won't hang up with the sauce, only dried ones will. Still, you are welcome to experiment.

2Heat the crockpot evenly over medium heat, then add the butter and let it melt.

3 Once the butter has melted, add the scallions and stir to combine. Do not allow more than a minute for this step.

4After a minute, add the chopped garlic and sauté for 30 seconds, being careful not to let the garlic get mushy.

5 Add the cream. Season with salt and pepper and sauté for three to four minutes, or until the cream is completely melted. Stir well, and don't let the cream get mushy.