CrockPot Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 405.9
- Total Fat: 10.2 g
- Cholesterol: 74.5 mg
- Sodium: 627.1 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 7.0 g
- Protein: 34.1 g
View full nutritional breakdown of CrockPot Lasagna calories by ingredient
Introduction
My version of Jessica Seinfeld recipe featured on Oprah. Mine has beef instead of spinich and the servings came out more when I made it. Very yummy and easy to prepare. I sub for Whole Grain pasta. My version of Jessica Seinfeld recipe featured on Oprah. Mine has beef instead of spinich and the servings came out more when I made it. Very yummy and easy to prepare. I sub for Whole Grain pasta.Number of Servings: 8
Ingredients
-
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles Whole Grain (about three-quarters of a 1-pound box)
Beef Chuck 1 lb
Directions
Cook beef and drain fat.
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper, beef and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
* if making this in large crockpot add an additional 30 minutes*
Serves 8 from large pot
Number of Servings: 8
Recipe submitted by SparkPeople user ALANGSTON3.
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper, beef and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
* if making this in large crockpot add an additional 30 minutes*
Serves 8 from large pot
Number of Servings: 8
Recipe submitted by SparkPeople user ALANGSTON3.