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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 449.2
  • Total Fat: 15.6 g
  • Cholesterol: 70.1 mg
  • Sodium: 771.3 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 40.2 g

View full nutritional breakdown of Crock pot lasagna calories by ingredient
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Crock pot lasagna

Submitted by: LEAKAY59

Introduction

this is sctaylor's recipe from the love to cook team. Hope you don't mind me plugging it in, sc. 8 servings is exactly right for this recipe. We have a 6.5 quart round crockpot, so cut it pie-shaped. I agree with the person who said the added salt was unnecessary, so I'm removing it. It is very good without it. Using no-salt added tomato products, I hope, will cut the sodium even more - I'll amend again next time I try it! this is sctaylor's recipe from the love to cook team. Hope you don't mind me plugging it in, sc. 8 servings is exactly right for this recipe. We have a 6.5 quart round crockpot, so cut it pie-shaped. I agree with the person who said the added salt was unnecessary, so I'm removing it. It is very good without it. Using no-salt added tomato products, I hope, will cut the sodium even more - I'll amend again next time I try it!
Number of Servings: 8

Ingredients

    1 lb. uncooked ground turkey or beef
    1 large onion
    2 cloves garlic
    29 oz. canned tomato sauce
    6 oz. tomato paste
    1 cup water
    1 tsp. ground oregano
    8 oz. dry lasagna noodles
    2 cup fat-free shredded mozzarella cheese
    2 cups fat-free cottage cheese
    ¼ cup grated parmesan cheese

Directions

In a skillet, cook turkey or beef, onion and garlic over medium heat until meat is no longer pink. Add tomato sauce, water tomato paste, and
oregano. Mix well. Spread ¼ meat sauce in bottom of crock pot. Arrange 1/3 of the noodles over sauce, breaking to fit. Combine cheeses, spoon
1/3 cheese mixture over noodles. Repeat layers twice more. Top with remaining meat sauce. Cover and cook on low 4 to 5 hours or until noodles
are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user LEAKAY59.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    This was a little salty. Next time I will cut back on the salt. Maybe add Italian Seasoning. - 2/4/09

    Reply from LEAKAY59 (3/15/09)
    I agree, yoyo - I modified this to not add the teaspoon of salt, and will try no-salt-added tomatoes next time we make it


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  • Very tasty! - 12/12/13

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  • My family really liked this. I didn't mention that it was a healthy version. They didn't notice! I'm really surprised how well the fat free cheeses work! - 4/12/12

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  • yuck! I don't know what happened, but there was little flavor and I think it cooked too long :( - 10/13/11

    Reply from LEAKAY59 (10/13/11)
    That does not necessarily mean the recipe is at fault. Perhaps your cooker is set too high or is not properly calibrated.


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  • I thought it was a little quicker by using canned spaghetti sauce and added 2 tablespoons of sugar to take out the twang of the canned sauce. I also put a layer of cheese on the top . I didn't use salt and it was really delicious! - 10/12/09

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  • I thought the sauce needed more flavor...and I used tomatoes with garlic & oregano and added Italian Spice as well as the oregano. I may try it with the salt added back in next time. I also added much more veggies...fresh mushrooms, peppers, and frozen spinach. My noodles were overcooked, though. - 9/2/09

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  • I thought this was WONDERFUL! I sprinkled some cheese on top and served with garlic bread and salad. Family loved it! - 7/19/09

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