Slow Cooker Lasagna II

Slow Cooker Lasagna II

44 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Lora R
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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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Fill 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.
  2. Cook 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.
  3. Pour 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.

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Reviews (44)

Rate This Recipe
LoveMyCattleDog
81

LoveMyCattleDog

I totally disagree with the other review. I just made this and it was so convenient and delicious. I loved it and will definitely make it again. It's better than turning on the oven, especially this time of year, and it cooked nicely without having to watch it and worry about it bubbling over. The key is convenience and my husband, who is Italian, loved it also. Thank you!

KellyT
44

KellyT

you do all that work for a normal lasgana then have wait 2 hours? i put noodles in broken into pieces instead of boiling to reduce prep time. wont use again sorry, just regular lasagna if you ask me.

MaryLou
40

MaryLou

I used the oven ready noodles, so no need to cook them first. I also added extra italian spices and did not add the eggs. It was awesome! I plan to make again soon.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 33.1 g
  • 66%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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