Crock Pot Lasagna Recipes

I got this off of the Crockpot Recipes Team. I entered it in a recipe so I can make it regularly and calculate it.

I wanted to make crock pot lasagna from what we had in the kitchen. It was so easy and delicious!

This is a beautiful lasagna that is perfect for special occasions. This is a great meal to prepare ahead of time. It is also extremely flavorful, so it's difficult to stop at just one slice!

Great recipe from Morningstar Farms

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 veggie lasagna is so yummy you won't even miss the meat. Using low carb lasagna noodles can help you satisfy your pasta craving without the blood sugar spike.

Crockpot Lasagna (Hubby's favorite he doesn't even like the oven style one anymore) Obviously to reduce calories and fat you could use ground chicken or turkey and cottage chees instead of low fat ricotta cheese.

Modified with 2% cottage cheese and 2% mozzarella cheese

This is my version of a recipe I found on the internet. It is a little high in calories and fat, but the portions are fairly large so you could serve yourself a slightly smaller portion. Or, you could do like I do and save this recipe for a day when you eat a smaller sized breakfast and lunch. Add a side salad and your have a delicious meal!

My adaption to Lasagna

I found this recipe in "Real Simple" magazine and wanted to see what the values are.

So easy and delicious!

start with onion and ground beef. saute.
add one jar of sauce and one cup of water.
in separate bowl. combine the ricotta cheese, 1.5 cup of mozzeralla and 2 tbsp of parmesean. mix well. fold in the egg and the parsley.

Start with one cup of the ragu/meat mixture on the bottom and start layering. Meat, noodle, cheese... again.
Our last jar of Ragu over the whole stack after done.
heat on low for 3 hours. do not use high heat. it will dry it out.