Slow Cooker Lasagna Stew

Slow Cooker Lasagna Stew

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.9
  • Total Fat: 15.7 g
  • Cholesterol: 75.9 mg
  • Sodium: 886.1 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 31.5 g

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


8 points. Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home. 8 points. Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home.
Number of Servings: 6


    1 pound uncooked lean ground beef (with 7% fat)
    1 small onion(s), chopped
    1 medium garlic clove(s), minced
    28 oz canned crushed tomatoes
    15 oz canned tomato sauce
    1 tsp table salt
    1 tsp dried oregano
    1/2 tsp dried basil
    1/4 small tsp crushed red pepper flakes, or to taste
    1 cup part-skim ricotta cheese
    1 1/2 cup part-skim mozzarella cheese, shredded, divided
    6 items dry lasagna noodles, no-cook
    1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano


Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user BELLATROTTA.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I love this recipe. I make it all the time, but never the same way. Sometimes I substitue MorningStar Farms sausage like crumbles for the beef. I've used low-fat cottage cheese instead of ricotta cheese. This is just a great recipe! - 4/24/11

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    Very Good
    great - 8/22/17

  • no profile photo

    Very Good
    great - 8/21/17

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    This is the best! I love lasagna and thought I could not eat it except on a special occasion. I did change it a little, I used fat free cottage cheese and added the mushrooms plus I used a half teaspoon of the red pepper flakes because I love things a little more spicy then most. Thanks - 8/24/11

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    I used spaghetti sauce instead of tomato sauce and 15 ounces of the ricotta cheese but other than that I followed the recipe. We loved it it was a very flavorful and easy dish. I will be making this again! - 8/23/11