Real Recipes From Real Home Cooks ®

crock pot lasagna

(1 rating)
Recipe by
Susan McGreevy
Port Jeff Station, NY

I found this recipe when searching Weight Watcher recipes. We are always in a quest to eat healthier. This absolutely fits the bill. Delicious! And my teenagers love it.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 6 Hr

Ingredients For crock pot lasagna

  • 1 lb
    uncooked lean ground beef (93/7)
  • 1 sm
    onion, chopped
  • 1 md
    clove of garlic, minced
  • 1 can
    28 oz - crushed tomatoes
  • 1 can
    15 oz - tomato sauce
  • 1 tsp
  • 1 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    crushed red pepper flakes
  • 1 c
    ricotta cheese, part-skim
  • 1 1/2 c
    mozzarella cheese, low-fat, shredded
  • 6
    lasagna noodles, no boil
  • 1/2 c
    parmesan cheese

How To Make crock pot lasagna

  • 1
    Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, 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 red pepper flakes. Simmer 5 minutes to allow flavors to blend.
  • 2
    Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • 3
    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 of 1/3 beef mixture.
  • 4
    Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • 5
    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.
  • 6
    You can boost vegetable intake - add 2 cups of sliced mushrooms to the beef misture or a can of zucchini in tomato sauce in the meat mixture.

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