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
