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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!
    247 of 257 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
    108 of 109 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 95 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
    67 of 77 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 78 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
    50 of 50 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
    47 of 47 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 28 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 36 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 18 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 12 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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  • Incredible!
    8 of 9 people found this review helpful
    I made this yesterday for our family dinner - I doubled the amount of eggplant (merely cubed two small eggplants) and we loved it. I didn't think it was hard at all! I'm sure our portion sizes were smaller because we had plenty of leftovers. - 5/27/10

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  • Incredible!
    5 of 5 people found this review helpful
    Loved it. I used lean ground turkey instead of beef and whole wheat lasagna noodles. This was filling and has been my lunch all week. Reheats like a charm. This is definitely one of my go-to recipes!! - 1/22/11

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  • 4 of 5 people found this review helpful
    I can't wait to try this recipe. Also, I have to say, I can't believe how nasty people are being to Chef Meg over the serving size.it is listed in the recipe.one serving is 1/8 of what you made. A lot of foods list the serving sizes this way. Stop yelling at Meg & learn some basic math. - 3/9/11

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  • 4 of 4 people found this review helpful
    I used TVP instead of meat and thought this recipe was delicious!! Next time I'll definitely add more veggies. This recipe was so easy, I'll definitely make it again! - 11/15/10

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  • Incredible!
    4 of 5 people found this review helpful
    Thanks, Chef Meg, for the recipe and everyone's helpful comments! I've been wanting to try more crock pot meals. I've been sneaking diced peeled eggplant, mushrooms, grated carrots, etc. into my spagetti sauce for a long time, without kids & hubby noticing! They love my sauce! - 10/12/10

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  • Good
    4 of 4 people found this review helpful
    Although the overall outcome as far as the way it looked and the texture was good, I found the recipe to be way too bland. I think it would have been fine if the water wasn't included or if it was lessened and more spices were added. I'm just not sure how much less water I could get away with. - 10/7/10

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  • Very Good
    4 of 5 people found this review helpful
    My whole family enjoyed this recipe. I used beef broth (low sodium) instead of water and added garlic and onion for a bit more flavor. Serving size was pretty decent too. Felt fine with the lasagna and a spinach salad for dinner. - 1/5/10

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  • Very Good
    4 of 4 people found this review helpful
    Did the prepwork around noon, turned on crockpot at 3:30, and ate dinner at 7:45, noodles were beyond overcooked. I guess the stuff can't sit around in the crockpot for that long. - 12/17/09

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  • Good
    4 of 4 people found this review helpful
    I took the recommendation of some people and took out the eggplant and used spinach instead. I just bought chopped frozen spinach for ease but I do think fresh leaves would have been better. I also used regular lasagna and it worked fine. Easy and tasty enough to make again. Gotta love slow cookers! - 12/10/09

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  • Good
    4 of 4 people found this review helpful
    Good recipe! Noodles were a little mushy. We used turkey chopmeat instead ground beef and next time I'd probably made fresh marinara instead of jarred. - 10/18/09

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  • 4 of 12 people found this review helpful
    I am looking forward to trying this soon, but will try the zucchini substitution for the eggplant, since my mom doesn't like it & I don't know if it's on my brother's "allergic to" list. I will use regular lasagne noodles, too, as several people I know make their lasagne without boiling them first. - 10/18/09

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  • 4 of 10 people found this review helpful
    I will leave the meat out and add more veggies to the mix - broccoli, carrots, zuchini, etc (and ditch the eggplant) - sounds like a great way to fix & go instead if using the oven, thanks - 10/18/09

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  • Incredible!
    3 of 5 people found this review helpful
    This was an excellent lasagna! The only change I made (for budget reasons) was to substitute ground chicken for the lean ground beef. Extra lean ground beef was priced at $5.99/lb and the chicken was on sale then marked down at 2.50/lb. My motto is to make choices and eat as healthy as I can afford. - 12/16/11

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  • Incredible!
    3 of 4 people found this review helpful
    Very good. I substituted veggie crumbles for the meat, but it was very tasty. I will make it again. - 11/7/10

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  • Very Good
    3 of 3 people found this review helpful
    We loved it. Replaced eggplant with zucchini and used less water. It was great. - 3/23/10

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  • Incredible!
    3 of 3 people found this review helpful
    Great lasagna with a little kick! I made it just as direceted and cooked for 3 1/2 hours and left it on warm for 6 hours and it was delicious. I peeled and sliced the eggplant into small pieces and next time I think i'll add onion and myabe some spinach. Great flavor and I can't wait to make again. - 1/4/10

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  • Very Good
    3 of 4 people found this review helpful
    I am attracted to this recipe bec it uses the slow cooker! I don't think one needs special lasagna noodles, but added liquids either from tomatoes or from broth will help plump them! I am going to try more veggies. Yum - 11/13/09

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  • 2 of 3 people found this review helpful
    Really easy to make. I used broccoli/cauliflower/mushrooms instead of eggplant. Also used turkey instead of beef and cut the water down a 1/4 cup. It was awesome. - 3/9/11

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  • Incredible!
    2 of 2 people found this review helpful
    It was very good. I substituted part skim mozzarella and 1% milkfat cottage cheese to save a little fat. Worked well. I happen to love eggplant, so I used just as in the recipe, but will add spinach next time, too. - 1/26/11

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  • Very Good
    2 of 3 people found this review helpful
    good - couldn't get eggplant so used about 1.25 cups diced zuchinni and 3/4 c of mushrooms. Would love to do with eggplant next time - 1/24/11

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  • Very Good
    2 of 2 people found this review helpful
    I made this last night and it was really good! We're not fans of eggplant, so I substituted it for broccoli, and it came out lovely. Definitely making this again, next time with a bit less cheese, the amount was a little much. - 1/22/11

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  • Very Good
    2 of 3 people found this review helpful
    Tasty! I always up the veggies by sauteeing green peppers, onions and mushrooms before browning the beef. DH says "it's a keeper!" - 1/15/11

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  • Very Good
    2 of 3 people found this review helpful
    the lasagna noodle is called "oven ready"
    and yes you could omit the eggplant- but I very much doubt you would notice it being in there as eggplant- other choices could be italian or summer squash - 10/18/10

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  • Good
    2 of 2 people found this review helpful
    The lasagna was delicious, but a bit dry could have used more sauce or water. I, too, would substitute the thyme next time out for oregano or italian seasoning. - 10/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Delicous and so easy to make - 10/12/10

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  • Good
    2 of 2 people found this review helpful
    The sauce used will change the flavor, so use a good one. Mine needed a little salt, but otherwise good. - 10/5/10

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  • Very Good
    2 of 3 people found this review helpful
    The eggplant is fabulous in this. My kids loved it, too. - 8/22/10

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  • Very Good
    2 of 7 people found this review helpful
    Another great recipe! Can't wait for another from Chef Meg! - 8/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! We used ground turkey instead of ground beef. It was absolutely great! The recipe yeilded more then we had room for in our pot, so we have left overs plenty for the weekend! - 1/16/10

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  • 2 of 6 people found this review helpful
    I will try this and use some of the readers additions. I also think I will slice the eggplant like disks and kinda thin and also peel it. I like the idea of the italian seasonings so will add that also. Thanks for this it is nice to get everyones ideas and changes, saves me time !! - 10/18/09

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  • 1 of 2 people found this review helpful
    just made and tried it and its YUMMY!!! noodles are tender and it fills a pasta craving. As i didn't have eggplant, I subbed carrot and celery. - 7/15/13

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  • Incredible!
    1 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/31/12

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  • O.K.
    1 of 3 people found this review helpful
    Another Chef Meg Recipe where the photo is not of the actual recipe! I have made this twice. I thought I made a mistake the first time, but the second was exactly the same result. This is just OK. Won't make it again. FYI it looks nothing like the photo. - 4/23/12

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  • Good
    1 of 1 people found this review helpful
    I substituted zucchini and it was mediocre. Next time I may add mushrooms, grated carrots and/or spinach. Good sized portion. Needed a little salt and a sprinkle of parmesan cheese on top.
    - 9/19/11

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  • Very Good
    1 of 1 people found this review helpful
    Made this for the office, they liked it, but eggplant was bitter, perhaps because of the skin? Added garlic to cooking meat, used low fat Italian three cheese blend. I will use zucchinni next time and have the sea salt handy. - 3/8/11

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  • Incredible!
    1 of 2 people found this review helpful
    Fabulous! I brought the crockpot to the office to show the girls you can eat delicious food with lower calories. They all loved it and asked me to make it again. Thanks! - 3/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was so easy to make, and it tasted so good! Hit the spot for my carb & cheese craving! :) - 3/7/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! Relatively low-cal, healthy & easy to prepare. - 3/4/11

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  • Very Good
    1 of 1 people found this review helpful
    This receipe was very tasty, even with the eggplant, which I had never thought of putting in lasagna. I cooked it on low for 3.5 hours and the noodles were a little too soft, so I will cut back to 3 hours next time. Also I added a little fresh tomatoe chunks. Definitly a keeper! - 1/19/11

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  • Very Good
    1 of 2 people found this review helpful
    This turned out really well. I changed out the eggplant with zucchini and left out the pepper flakes. I also used the oven ready noodles and it came out really good. I also pureed the zucchini with mushrooms then added to meat sauce. Sneaky! - 1/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was so delicious and easy, but I'm going to have to limit how often I make it -- I ate the entire pot over four days! (Probably one reason for losing only .5 lbs this week haha)

    I never was fond of eggplant in the past, but it was great in this recipe. Thanks, Chef Meg! - 1/13/11

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  • Incredible!
    1 of 2 people found this review helpful
    Oh my gosh, this was GOOD! I made my own marinara sauce and added, diced tomatoes, grated carrots and chopped onions to increase the veggies. Easy to put together and I love not having to stand over the stove. Definitely a keeper! - 1/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was absolutely delicious! I added extra eggplant and mushrooms. This will become a staple in my house! - 1/5/11

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  • 1 of 5 people found this review helpful
    This definitely is one that I am going to try. This is such an appealing and easy sounding way to make a favorite dish of ours. - 1/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is very tasty. I subsitute the eggplant for other veggies & such - 12/23/10

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  • Very Good
    1 of 1 people found this review helpful
    Great thing about lasagna is that it's so adaptable and forgiving. I made it as written; very good and quite easy. I like SNAPPY MOM's tip on weighing the whole thing to calculate serving size weight. I peeled eggplant and diced it to half-inch pieces-it disappears in cooking; no one noticed it. - 12/6/10

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  • Very Good
    1 of 1 people found this review helpful
    I made it using ground turkey breast and zuchinni it was great, will definitely make it again. Divided my portions and froze some for lunches at work. - 11/21/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this last night and it was terrific. Followed recipe exactly except added minced garlic. Next time I'll try using regular pasta instead of the no-bake kind, as it was kind of expensive and turned out a bit mushy. Also used lowfat ricotta and reduced fat cheese--didn't miss the fat one bit! - 11/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    Really, really good (minus the eggplant). Very easy to make and everyone at a recent tailgaiting party loved it. This is a keeper. - 10/18/10

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  • Incredible!
    1 of 4 people found this review helpful
    i am making this tonight thanks so much i am going to be so busy today so this works out great thanks.. - 10/9/10

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  • Very Good
    1 of 5 people found this review helpful
    sounds very good - 10/9/10

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  • Good
    1 of 3 people found this review helpful
    great meal - 10/9/10

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  • Incredible!
    1 of 1 people found this review helpful
    so good! - 7/7/10

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  • Very Good
    1 of 1 people found this review helpful
    tasty - family liked it. I was a little confused about where the noodles go - only had 1 layer - 5/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Simple & delicious! - 5/19/10

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  • Good
    1 of 3 people found this review helpful
    On the one hand, I like how easy this is to prep and forget. This is a good starting point, but I had to make so many modifications to the recipe to make it yummy to me, that its not the same recipe...thanks for sparking the idea tho, Chef Meg. - 4/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this plan to have again today! - 12/20/09

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  • I didn't use noboil noodles, I used regular lasagna noodles. I boiled them for about 5 minutes and then let them cool. They stuck together a bit and I actually ran out of noodles to make layers, so I had to add uncooked noodles later...still turned out great! Might just use them uncooked next time - 3/22/14

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  • This was quite good and very easy to make. I substituted spinach for eggplant. - 2/17/14

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  • I replaced the ground beef with ground turkey, and the results were fantastic. I haven't redone the calorie count. - 2/11/14

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  • This was so good. I'm never buying premade lasagna again. First time I've tried to make lasagna at home, too! First time using no-boil noodles. - 2/3/14

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  • I used 97% lean turkey, low fat cottage cheese, low fat mozz and it was delish!! Going to make it again tomorrow!! - 10/22/13

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  • 0 of 1 people found this review helpful
    HOW DO I TRACK WHAT I HAVE EATEN FOR THE DAY? JUDY PARKIN
    - 10/22/13

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  • This would have been awesome except my pieces of eggplant skin came out tough. I wish I had peeled it first. Definitely will make again with peeled eggplant. Also will try several other of the variations suggested here!
    - 10/19/13

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  • 0 of 1 people found this review helpful
    I would use something else instead of the eggplant. But I will try it. - 10/18/13

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  • Delicious and very simple to make! - 10/18/13

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  • Mine tasted good, even though it was a flop. It was runny and the noodles soggy. The marinara sauce was a gluten free kind and real runny, wasn't thick. Next time I am going to try a thicker sauce. The noodles did get over cooked, as the clock I looked at to time it, was half and hour slow. Oh well. - 10/16/13

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  • 0 of 1 people found this review helpful
    This is seriously delicious. My husband loved it. However, I substituted about 2 cups of sliced fresh mushrooms instead of the eggplant(don't like eggplant). Also I added some chopped fresh basil from my garden to the Ricotta and some Italian herbs. It was awesome. I will be making this again. - 10/2/13

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  • 0 of 1 people found this review helpful
    I have a question about the size of the slow cooker. Mine is a 2 quart cooker. Is that adequate, or do I need to cut the ingredients in half? I am new to slow cooker cooking and to spark people, if anyone cn help me I would appreciate it. - 9/26/13

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  • Easy and awesome recipe! Turned out perfect and delish. - 4/25/13

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  • 0 of 2 people found this review helpful
    Snappy_Mom you are a genius! I don't know why I never thought of weighing the crockpot like that before! - 4/23/13

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  • 0 of 2 people found this review helpful
    Thanks for this--I need to make my slow cookers great friends!: I tend to forget them. Eggplant generally isn't on my radar--I'm attracted to it here, now, anyway. Of course I may use ground turkey in place of beef--I think that the differences in price and health is shrinking. Smart Beef--variety! - 4/11/13

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  • Good
    0 of 2 people found this review helpful
    But i am allergic to eggplant, any other subs? Thanks! - 4/9/13

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  • Enjoyed the recipe. Easy to make, but next time I will probably either use a food processor for the eggplant or peel it. I didn't care much for the chunks. - 4/2/13

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  • I substituted ground turkey for ground beef and it was delicious! I'll definitely be making this again soon. Made about a week and a half's worth of meals for me. - 3/6/13

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