39 Reviews of Slow Cooker Lasagna

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.

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: Eyegirl

On Jun 5, 2002

This was wonderful! I made it for a carry in at work and had to print the recipe off for everyone! I substituted cottage cheese for the ricotta but it still turned out great!

From: Sandy One

On Jun 8, 2002

Yes I have tried this recipe and have subsituted Italian Sausage for the ground beef. This is excellent during the summer and you do not want to heat up the kitchen. Well worth a try!

From: Heather & David

On Mar 2, 2007

My family absolutely loved this! My husband is Italian and has a very discriminating palate, and he just raved. I used no-bake noodles, and he was impressed with how moist (but not soggy) they were. He said it would not have come out better baked in the oven. I took the advice of many of the reviewers and made the following adjustments to cut down on the fat and calories for my family of six: (1)In 6-qt CP, 4 layers of 1 lb gr sirloin, 12 no-bake lasagne noodles, 1 Tbsp Paul Prudhomme's Pizza & Pasta Magic (secret ingredient, 2-24 oz Barilla Mushroom & Garlic, 1/4 cup water + 2 Tbsp Red Cooking Wine, 15 oz part-skim ricotta, 3 cups part-skim mozzarella, juice of 1/2 lemon, & moderate sprinkle of dried oregano on top of whole lasagne. (2)Decreased cook time to 4 hours on low. I had to remove the ceramic pot from the warming unit as it began to blacken around the edges. Using less cheese and meat and for 12 servings, cals=460, fat cals=149, total fat=16.25g, sat fat=7g, trans fat=0.3g, & sodium=344mg. There was no loss of flavor or satisfaction either. Thanks Alexi's Mom for such a great recipe. Now my husband isn't the only lasagne-maker in the family.

From: bikerchick

On Sep 22, 2004

It turned out very good, I made a few modifications when I made it and will likely make a few minor modifications when I make it next time. When I saw the nutritional content, I was shocked at the high fat content but did my shopping accordingly, buying lower fat ingredients. 1.) I used reduced fat bulk pork sausage, instead of hamburger (although this would increase the fat content slightly). Also, the package was smaller than a pound, 12 ounces, I thought this would be fine, plus another way to cut the high fat content in the recipe. 2.) I bought low fat ricotta and low fat mozzarella, everything tasted great and there was no pool of grease. 3.) I added half a diced onion to the browning meat and some minced garlic. 4.) I thought I had Italian seasoning on hand, but after I began preparing the recipe I discovered I did not. It was my intent to use more than the recipe called for, I just used other seasonings I had---oregano, rosemary, thyme, parsley, etc. I also added a pinch of allspice, as that's something I add to the traditional lasagna I make. You could throw in whatever seasonings you usually use in your lasagna. 5.) Instead of 1/3 cup water, I substituted a splash of red wine vinegar and red wine to make the 1/3 cup. 6.) I despise canned mushrooms so I used fresh sliced mushrooms. It turned out great, although there was a little more liquid than I expected when I started spooning into it to serve. I think next time I will add a few more noodles in each of the two layers and maybe a little less sauce. The extra liquid sure made a good dip for the bread! Also, I thought there was a little too much ricotta (and I'm a big cheese fan), so I think next time I would use a little less ricotta. The amount of mozzarella was just perfect. I might try layering in some spinach next time, too (which will add even more moisture, so I'll have to experiment). The recipe says it makes 4-6 servings, but I'd have to dispute that. Even with our generous serving sizes, I'd say it's more like 6-8 servings that you would get out of this recipe, which also might cut down on the fat and calories designated to each serving.

From: MISS GAIL

On May 31, 2003

Great way to use slow cooker...But needed more seasonings. Will definitely make again using perhaps sausage and a sprinkling of parmesan cheese. Also, don't forget to add onions and garlic when you brown the meat. ALSO,IT'S EVEN BETTER THE NEXT DAY!!!

From: RedhairMac

On Oct 3, 2005

I may never make lasagna the "oven" way again! I used a can of Hunt's herb & garlic spaghetti sauce and it came out PERFECT - not too soupy and not needing more. FYI to RecipeWrestler: We too prefer cottage cheese and it came out fantastic with the cottage cheese — I just might add a bit more next time though because we like "cheesy" lasagna. But what a great recipe — thank you so much for posting this, Alexi's Mom!

From: Browneyes56

On Feb 28, 2005

Really quick and easy. Very tasty, just needs more sauce. Will make again.

From: Judy from Hawaii

On Jan 3, 2006

I made 3 layers, using 2 noodles (broken in half) for each layer. I added an egg & some snipped fresh parsley into the ricotta & used a bit of extra sauce to get enough for that extra layer. It was very easy & quite good.