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Slow Cooker Lasagna II Recipe

Recipe by: Lora R

"Delicious home-made lasagna made with the convenience of a slow cooker. Very moist and perfect for entertaining!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook2 h
  • Ready In2 h 30 m
  • 1Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
  • 2Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
  • 3Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 10 servings
  • 521 cals
  • 1 (16 ounce) package lasagna noodles
  • 1 pound lean ground beef
  • 1 1/2 (26 ounce) jars spaghetti sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    521
    26%
  • Fat:
    20.6
    32%
  • Carbs:
    50.3
    16%
  • Protein:
    33.1
    66%
  • Cholesterol:
    110
    37%

Based on a 2,000 calorie diet

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