Slow-Cooker Lasagna

From: Cooking Light Superfast Suppers, Oxmoor House 2003

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 6 hrs

Total Time 6 hrs 20 mins

Course Entree

Cuisine Italian

Calories 505 kcal

Ingredients

1 pound ground round may also use ground turkey, ground chicken, or lean sausage
2 teaspoons bottled minced garlic
1 teaspoon dried Italian seasoning
1 26-ounce jar chunky garden-style pasta sauce*
⅓ cup water
8 uncooked lasagna noodles
Cooking spray
1 4 ½-ounce jar sliced mushrooms, undrained
1 15-ounce carton part-skim ricotta cheese
1 ½ cups 6 ounces shredded part-skim mozzarella cheese, divided

Instructions

Cook beef, garlic, and Italian seasoning in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain; set aside.
Combine pasta sauce and water in a small bowl; set aside.
Place 4 uncooked noodles in a 4-quart electric slow cooker coated with cooking spray, breaking noodles to fit. Layer with half each of beef mixture, pasta sauce mixture, and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, pasta sauce mixture, and mushrooms. Sprinkle with remaining ½ cup mozzarella cheese. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 5 hours.

Notes

*any flavor or brand of pasta sauce will work in this lasagna – just make sure that you use a comparable jar size. A 26-ounce jar had about 3 cups of sauce. If you’re trying to increase your fiber and complex carbohydrates intake, use whole wheat lasagna noodles.

Nutrition

Serving: 8gCalories: 505kcalCarbohydrates: 56gProtein: 38gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gSodium: 595mgFiber: 4gSugar: 10g

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