Slow-Cooker Lasagne

Slow-Cooker Lasagne

50 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  KRAFT Shredded Cheese

“Come home to the delicious aroma and flavors of lasagne, cooked in your slow cooker with ground beef and 3 kinds of cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley.
  2. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.
  3. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

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Reviews (50)

Rate This Recipe
Jen
145

Jen

Im giving this a 5 star but only because I took others advice before making and made these changes. I used 1/2 sweet Italian sausage, 1/2 ground beef. I added 1/2 onion and 1 tbl spoon garlic to the meat. I also used pasta sauce with green pepper. I added some oregano about 1/2 tsp to the cheese mixture. This came out awesome and great flavor. Take advice and add some more flavor of your choice

JenLRhodes09
41

JenLRhodes09

This was a decent starter recipe, but definitely needs some changes. I agree that you should mix in some italian sausage because the beef just gets waaay too dry otherwise. Conversely, you could brown the beef but not too much, just enough to make it manageable, and then let it finish cooking in the slow cooker (but adding fully cooked beef and cooking four hours is not a good idea!) I used a half cup of water to avoid it getting soggy but to allow for moisture enough to cook the noodles. Also increased the amount of sauce to allow for more moisture, esp since i reduced the water amount. Used more cheese too cuz i like it cheesy. Honestly the appeal of this recipe is the joy of having lasagne without having to stick it in the over and wait an hour or more to eat it after a full days' work, however prep-wise it's just as easy to make a real lasagne, and you can get those ready to use noodles so you don't have to cook them in advance. I recommend this recipe for working families who want a lasagne but don't want to have to wait til after you've popped on in the oven. Also you'll want to pam your slow cooker to avoid sticking, and do NOT do anything higher than low or it'll burn baby burn. Oh yeah, and of course you need more spices. I used basil, oregano, and garlic.

naomiblue
41

naomiblue

This lasagna turned out surprisingly well in the slow cooker. I only gave it four stars because I feel that, while it is a good base lasagna, it needs a little bit more pizazz. Next time I make it I might do one or more of the following: Substitute bulk italian sausage for the ground beef, add garlic and/or italian seasoning & fennel to the meat as it's cooking, add a vegetable such as spinach or zucchini to one of the layers, don't go cheap on the pasta sauce, and add more cheese on top. I cooked this lasagna for a little over 4 hours and it was starting to get a little bit charred on the bottom. 6 hours definitely would have been disastrous, though I suppose it depends on your slow cooker. Lastly, I substituted cottage cheese for the ricotta and no one noticed a difference and I used dried parsley since that was what I had on hand. I will definitely be making this recipe again; it was delicious to come home to the smell of lasagna!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 21.1 g
  • 33%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 29.4 g
  • 59%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

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