Slow Cooker Lasagna
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
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
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
Member Ratings For This Recipe
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SNAPPY_MOM
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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SCOUT1222
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SHASHEE71
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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MPCOOK08
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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ABARKLEY
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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TRICIAN13
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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SERENITYSEL
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QUEENB76
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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GOINGFOR20
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BBRICKMAN6
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ANNAM67
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MONAJAY2
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RELAXYOURBACK
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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LAURANCE
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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MARYLYNNMACK
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EVANIAN
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LITTLEWIND53
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BUBBLEJ1
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CD4351492
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PICKIE98
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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KDD4ME
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CHERYL1228
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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BRIT83
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MOMMYSWAMI
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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THINONE7
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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HUMBLEDAISY
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BRAEDENS_MOMMY
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FLATROSIE
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NYKOLAH
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TEABIRD
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DAWNOFCHANGE
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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MACYJOLIEMOM
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CD1139582
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DHARMABUM1102
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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SSPOKANE
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SISTERDOE
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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LLCURTS
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LBETHKORREN
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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BOLLINGER25
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MCHAPPYSMILES
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SHANNA1144
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CD2415256
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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KAT573
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VZ9ST9
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MAGISTRANANCY
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BOAKLEY
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CNDRLA82
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TRAVELGRRL
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CD3962673
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THREECSONS
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LINDAGRAVEL
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MRS.MCC
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MCSWIGAN4
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SANDSTRA
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MYSTTEARS
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MISSY758
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JAM03476
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GREASE31
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LISAINMS
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RLWORRELL
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PENELOPETX
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DRUSHKA26
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STEGEMBM
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COOLCHANGE9
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MSKNIGHT10
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PEACHYMOM307
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CLAIRBROCK
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SILVERSHADE
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MCCANN645
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GINNAR
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KITTY1970
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SSCHMERL
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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BABS4625
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SANSIMEONGIRL
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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THEESLADY
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AMYLOVESTZU
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THEEXERCISER
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BERTO4812
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PRINCESSNURSE
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HEALTHYGAL01
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ANEWVERSIONOFME
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ESMERILDA1313
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MACHOL
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PIZZA5152
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CD2693807
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SUSANYOUNGER
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LIBR@RYL@DY
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PATRICIAAK
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NANCY-
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MRS_OBELLA
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SLMANTOOTH
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ICECUB
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SHERYE
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HOLLYM48
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GOFORGIN
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EILEENNP
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JULIJULINN
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LOSEWEIGHT1212
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NEPTUNE1939
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DMEYER4
