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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (300g) Recipe makes 8 servings |
||
| Calories 464 | ||
| Calories from Fat 223 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.8g | 38% | |
| Saturated Fat 12.0g | 60% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.5g | ||
| Cholesterol 88mg | 29% | |
| Sodium 765mg | 31% | |
| Potassium 679mg | 19% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 10.2g | ||
| Protein 28.0g | 56% | |
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By: - Carla -
Ingredients
- 1 lb ground beef or turkey, browned and drained
- 8 lasagna noodles, uncooked
- 1 (28 ounce) jar spaghetti sauce, any flavor
- 1 teaspoon oregano or italian seasoning
- 1/3 cup water
- 1 (4 ounce) can sliced mushrooms (optional)
- 1 small onion, chopped (optional)
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
Directions
1
Break noodles into pieces and place in bottom of greased crock pot.2
Stir seasoning into browned meat and place atop lasagna noodles.3
Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.4
Repeat layers.5
Cover and cook on low for 5 hours.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Preparation > Time to Make
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Crock-Pot
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #624436
On Oct 5, 2008
This was ok. I thought it was very dry and there was not a lot of flavor. But I'm kind of tough with lasagna recipes, I think I would rather take the time to make my usual recipe.
From: Michele Lee
On May 30, 2008
Really like this. I gave it 4 stars just because it can be thrown together in no time with very little mess as opposed to my traditional recipe(which does taste better). Used homemade sauce, added chopped onion, garlic, oregano and a couple Tbls tomato paste to beef. Will definately make again when I'm in the mood for lasagna but have no time to make it. Thanks for the recipe.
From: El Bee
On Dec 26, 2007
This was a great filling dinner on a cold busy day. I used frozen boca burger, fresh portabella mushrooms, and added thawed frozen spinach. Because of these additions, I eliminated the water and it was perfect. Cooked on low in 4.5 hours. I really enjoyed that it still had some of the crusty cheesy edge on the sides of the crock (my favorite part of lasagna). It would have been even better had I remembered the onion...
From: Robin W
On Jan 23, 2003
I am a big lasagna type of person and was doubtful of a crockpot lasagna but was willing to give it a try. I am so glad I did. The flavor and texture were terrific. Two changes I made: I used my own sauce and I cooked on high for 4 hours. This will be in my menu planning.
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