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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (583g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 935 | ||
| Calories from Fat 447 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.7g | 76% | |
| Saturated Fat 24.0g | 120% | |
| Monounsaturated Fat 16.8g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 1.1g | ||
| Cholesterol 177mg | 59% | |
| Sodium 1533mg | 63% | |
| Potassium 1446mg | 41% | |
| Total Carbohydrate 63.2g | 21% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 20.8g | ||
| Protein 56.9g | 113% | |
Ingredients
- 8 lasagna noodles, uncooked
- 1 lb ground beef
- 1 teaspoon italian seasoning
- 1 (28 ounce) jar spaghetti sauce
- 1/3 cup water
- 1 (4 ounce) can mushrooms
- 1 (15 ounce) package ricotta cheese
- 2 cups shredded mozzarella cheese
Directions
1
Break noodles and place half in bottom of a greased slow cooker.2
Brown ground beef in saucepan and drain.3
Stir in italian seasoning and spread half over noodles in slow cooker.4
Layer half of sauce and water, half mushrooms, half ricotta cheese, and then half of mozzarella cheese over beef.5
Repeat layers.6
Cover and cook on low 5 hours.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #382899
On Sep 22, 2009
Second time fixing this dish. Turned out just great. This time I just used what i had on hand. So it was without the mushrooms and I used cottage cheese instead of ricotta. It was still great. It became a family favorite after the 1st time i made it! Thank you Alexi's Mom.
From: Chef #1356591
On Aug 18, 2009
I was skeptical about this recipe as most things I make in my crock pot turn out soupy. Not this one though. I did cook it for a couple or so hours longer than the recipe called for and then let it rest for about an hour with the lid on before we tried it. It was the perfect consistency. My only change is that I added some fresh herbs but still thought it could use more seasoning than the recipe calls for.
From: ThatBobbieGirl
On Jun 3, 2002
I don't normally try recipes that the chef says they haven't made, but somehow this one got added to my cookbook and printed out, and I ended up making it for Sunday dinner - yesterday. It was so easy to toss together, especially since I keep one-pound packs of pre-cooked hamburger & onions in my freezer. I thawed the meat out in the fridge overnight & put this together Sunday morning. I figured that it would "work" since I'd made no-boil lasagna in the oven before, but I'd never been happy with that - the noodles got all crusty on the edges. Not so with this! Noodles all cooked perfectly. The only problem we had was it turned out just a bit "soupy" so we just left the lid off for about an hour before serving, and it was great. Perhaps my sauce was a bit thinner than yours? Next time I might reduce or leave out the water, and see what happens. WONDERFUL idea, this one, and we WILL make it again. And again. And...you get the idea!
From: Recipewrestler
On Mar 22, 2002
This slow-cooker lasagna is put together in a wink. Makes a BIG pot of great stuff! We prefer cottage cheese to ricotta cheese, but made it this first time according to the recipe. Ricotta is just too "grainy" for our tastes, but that's a personal thing. Also added some minced garlic.
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