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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.4
  • Total Fat: 10.2 g
  • Cholesterol: 56.5 mg
  • Sodium: 284.4 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.9 g

View full nutritional breakdown of Slow Cooker Lasagna calories by ingredient
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Slow Cooker Lasagna

Submitted by: CHEF_MEG
Slow Cooker Lasagna

Introduction

What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go!
Number of Servings: 8

Ingredients

    1 pound ground beef, 96% lean
    1⁄4 tsp red pepper flakes
    2 tsp dried thyme
    One 24-ounce jar low-sodium marinara
    sauce
    One 3⁄4-pound eggplant, unpeeled, diced
    (2 cups)
    15 ounces part-skim ricotta cheese
    1 cup shredded Italian five-cheese blend
    (see Note)
    1⁄4 cup egg substitute (or 1 egg white)
    1 tbsp chopped fresh parsley
    6 no-boil lasagna noodles

Tips

**Please note that the cooking time should not exceed 4 hours. This is not an “all day” slow-cooker meal.**


Directions

1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat. Stir in red
pepper flakes, thyme, tomato sauce, eggplant,
and 1 1⁄4 cup water.
2. In a mixing bowl, combine the ricotta, shredded
cheese blend, egg substitute, and parsley.
3. Coat the inside of the slow cooker with nonstick
cooking spray. Place enough meat sauce
in the slow cooker to cover the bottom. Top
with 2 or 3 lasagna noodles (break them up as
needed) to cover the meat sauce. Repeat layer.
4. Top the second layer with all of the cheese
mixture and finish with a top layer of the remaining
meat sauce.
5. Cover and set the slow cooker on low. Cook
for 3 1⁄2 to 4 hours.
**Please note that the cooking time should not exceed 4 hours. This is not an “all day” slow-cooker meal.**
Note: If you can’t find the Italian five-cheese
blend, shredded part-skim mozzarella will work
just fine.

Makes 8 servings; roughly one cup






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Member Ratings For This Recipe


  • Incredible!
    246 of 256 people found this review helpful
    A tip knowing what a serving size should be. I have a food scale that weighs up to 15 pounds. Weigh your crock and a hot pad empty. Then, when the crock is full, place a hot pad on the scale, and weigh again. Subtract the non-food weight and divide by 8. This is the weight of your serving. Voila! - 9/30/10

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  • Very Good
    107 of 107 people found this review helpful
    I substituted zucchini in for the eggplant and used ground chicken because the store didn't have any lean ground beef. It turned out super tasty and was extremely easy. - 10/12/09

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  • Very Good
    90 of 94 people found this review helpful
    I changed up the recipe a bit too!! Instead of water, used low-sodium chicken stock. I didn't use the thyme or parsley, use dried Italian seasoning... used motz cheese and for the sauce used Prego's HeartSmart Roasted Red Peppers and Garlic. Oh, and I peeled the eggplant! IT WAS WONDERFUL!!! :) - 10/7/09

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  • Incredible!
    88 of 92 people found this review helpful
    The idea of Lasagna in A Crockpot was not appealing. But I thought...Why not?! And boy am I glad that I gave this a try! I followed the directions EXactly as Chef Meg instructs and this meal was delicious! 3 1/2 hours was perfect. I used whole wheat lasagna noodles and they were perfect. Loved! - 7/25/10

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  • 71 of 84 people found this review helpful
    i know i'm not the only one commenting about portion size. i don't take my entire crockpot of food & divide into 8 servings and then take 1 srvg. i take my measuring cup and fill it with as much as i get for a serving. dividing portions by cup size would help more than dividing an entire meal. - 1/11/10

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  • Very Good
    67 of 68 people found this review helpful
    Versatile! No meat? Add veggies-onions, tomatoes, broccoli, zucchini, mushrooms, carrots, celery, spinach--finely diced/shredded. Instead of marinara, use no-sodium canned tomatoes, less water; add garlic, oregano, basil, etc. Can use non-fat cottage cheese instead of ricotta. Turkey or chicken too. - 10/18/10

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  • Good
    66 of 75 people found this review helpful
    Cholesterol was high, I didn't use eggplant as I dislike it so much. Also you don't have to use the non-cook lasagne, the regular cooks as well. When I made regular lasagna, I never got the non-cook noodles. An old trick from an Italian coworker. - 10/18/09

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  • Incredible!
    59 of 77 people found this review helpful
    This was my first attempt @ making lasagna & this recipe made it practically foolproof. I will make this again! The serv size is NOT difficult. To get 271 cal u want 1/8 of the TOTAL amount. The size of YOUR crockpot determines YOUR size.She has already explained this so the hostility is unnecessary - 10/5/10

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  • Very Good
    49 of 49 people found this review helpful
    This was sooo good! Thanks for the idea Meg. Even my picky-eater teenage son ate it:-) I used zuchinni in place of the eggplant and added fresh spinach to the cheese mixture. I added a splash of balsalmic vinegar (1 T. to the tomato sauce mixture) and used veggie ground round. - 8/27/10

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  • Very Good
    46 of 46 people found this review helpful
    Next time I'll only put 1/2 cup water, as the eggplant releases plenty for the noodles to cook. Mine was a little too juicy. Also, serving size was easy, I just cut the lasagna like a pie in 8 wedges, then scooped out 1 wedge at a time. It was about 1 1/2 cups per serving. - 1/16/11

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  • Good
    30 of 32 people found this review helpful
    I followed the recipe exactly and thought the result was a satisfying substitute for my old lasagna recipe. I wish I'd diced the eggplant a little smaller - it was a little too chunky for me. The crushed red pepper added just the right zing to the jarred marinara sauce I used. - 10/5/09

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  • Good
    24 of 27 people found this review helpful
    I'll try this tempting recipe with a few variations. I'll substitute baby spinach for the eggplant and spicy turkey sausage rather than beef. How many ounces equal a serving size would help estimate caloric value of this tempting dish. - 10/19/09

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  • Incredible!
    21 of 23 people found this review helpful
    Excellent and easy! Modifications - peeled eggplant and diced small, added garlic to browning hamburger, used more red pepper flakes, subbed Italian seasoning for thyme, subbed broth for water, used fat free ricotta and added a little Parmesan. Used a little extra marinara to moisten pasta. Thanks! - 10/9/10

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  • 20 of 35 people found this review helpful
    I agree with the other poster that they should be able to give a serving size, not just the number of servings. No matter how big the crockpot, you're putting the same amount of stuff in it, so you should be able to measure what comes out in serving sizes. - 6/13/10

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  • Incredible!
    19 of 22 people found this review helpful
    This was a winner. I made it today, and we all liked it. Now, I have to confess that I tweaked it. Eating eggplant is like trying to eat rubber, so I used broccoli. I used sweet Italian sausage instead of ground beef, and diced tomatoes instead of marinara sauce, and V8 juice instead of water. - 11/9/10

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  • 17 of 17 people found this review helpful
    I replaced the lasagna noodles with whole wheat noodles. I also used zucchini instead of eggplant. Yummy. - 10/12/10

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  • 13 of 18 people found this review helpful
    ATTN: CINDY GIRL)*

    I'm not familiar with a lasagna noodle, dried, no boil variety. Could someone help me out here? I'd like to try the recipe, my husband would love it.

    RESPONSE: referred to as 'oven ready noodles'...available in the pasta section of grocery stores

    Hope this helps, Cheryl - 10/18/09

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  • Very Good
    12 of 13 people found this review helpful
    I used ground turkey and it was very good. I will add more spices like garlic and basil next time. Very easy to make! - 2/4/10

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  • Incredible!
    12 of 13 people found this review helpful
    I use my crockpot 6 days a week, this is a great way to use up veggies and still get that Italian taste!! Eggplant is very nutritios and yummy,, you could shred carrots, add onions, mushrooms, spinach, etc,, all will cook in the specified time.. garlic and anise are good too for authentic flavor!! - 12/14/09

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  • Good
    12 of 16 people found this review helpful
    The eggplant didn't do much for me-if I add it in the future, I'm going to remove the skin and dice it much smaller. I'll probably make it in the future, sans eggplant with less thyme. Otherwise good and I'll probably make it again with a few minor changes. - 10/6/09

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  • Very Good
    11 of 11 people found this review helpful
    Will definitely make again. I added frozen chopped spinach to the cheese mixture and zucchini and mushrooms along with the eggplant and it was great! - 11/6/09

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  • 10 of 13 people found this review helpful
    I don't see these posts as hosile, I see them as frustration. The size of the crockpot makes no difference. 1 cup going into a 4, 6 or even 8 quart crockpot is still 1 cup. But the recipe has some variables (such as the noodles, so you can't determine exactly what the end volume will be. - 11/4/10

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  • 8 of 9 people found this review helpful
    I really think some members need to grow up and learn how to solve their own problems. Make the dish. Cut it into 8 evenish portions. Done. Dear me, so much stress for something so simple. - 8/23/11

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  • 8 of 10 people found this review helpful
    Sounds yummy-I can't wait to make it. Re: serving sizes- look at any food label- it provides a measurement as the portion size- ie 1 cup or 8 oz not a fraction of the total amount. Serving sizes should be a standard unit of measurement. The size of the pot its cooked in is completely irrelevant. - 11/8/10

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  • Very Good
    8 of 11 people found this review helpful
    I "veganized" this recipe by using Gimmelean for the ground beef and instead of ricotta cheese I used a combination of soy cheese and crumbled tofu (just because we like tofu so much). I also used regular lasagna noodles & cooked the eggplant a bit to improve the flavor (I don't like eggplant) - 10/10/10

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