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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.9
  • Total Fat: 10.1 g
  • Cholesterol: 56.6 mg
  • Sodium: 497.4 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 26.2 g

View full nutritional breakdown of MAKEOVER: Slow Cooker Lasagna (by FRIDA11) calories by ingredient
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MAKEOVER: Slow Cooker Lasagna (by FRIDA11)

Submitted by: FRIDA11

View the original recipe for Slow Cooker Lasagna

Introduction

What a great dish for one of those nights when you are having guest and want to be relaxed and welldressed for the meal What a great dish for one of those nights when you are having guest and want to be relaxed and welldressed for the meal
Number of Servings: 8

Ingredients

    1 pound ground beef, 96% lean
    3 dried tomatoes
    2 tsp dried thyme
    1 bottle of beer
    One 3⁄4-pound eggplant, unpeeled, diced
    (2 cups)
    15 ounces part-skim ricotta cheese
    1 cup shredded Italian five-cheese blend
    (see Note)
    1 egg
    1 tbsp chopped fresh parsley
    6 no-boil lasagna noodles

Tips

A crock pot is made in earthen ware and a traditional Danish and german kitchen ware.


Directions

Soak the crock pot in cold water for 20 minutes while you cut vegetables and shred the cheese.

1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat.
2. Mix vegetables and cheese in a bowl with the spices
3. Add the egg and parsley.
4. Place it in the crock pot
Top with 2 or 3 lasagna noodles (break them up as
needed) to cover the meat. Repeat layer. Top with the meat.
Pour over with the beer
5. Place the crock pot in a cold oven with the lid on
6. turn the oven on 160 degrees celcius that is 320 degrees Fahrenheit - for 2½ hours

NOW you can rest and dress prettily looking forward to the nice meal






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