Monday, May 17, 2010

Slow Cook Lasagna

So, today I made another recipe from the Cooking Light cookbook-- slow cooker lasagna. It wasn't the best we ever had, but it was better than Stouffer's (which isn't bad to begin with):


  • 1 pound ground round
  • 1 teaspoon dried Italian seasoning
  • 2 tsp (bottled) minced garlic
  • 1 (26 to 28-ounce) jar spaghetti sauce
  • 1/3 cup water
  • 8 lasagna noodles, uncooked
  • 1 (4 1/2-ounce) jar mushrooms
  • 1 (15-ounce) carton part skim ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese, divided


  1. Cook beef, garlic, and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
  2. Combine spaghetti sauce and water in a small bowl.
  3. Place 4 uncooked noodles in bottom of a lightly greased crockpot. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
  4. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
  5. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.***
***I definitely didn't need 5 hours; I'd say that after the first hour on high, 2-3 hours on low would probably do it.


  • Servings: 8 (serving size: 1 cup)

  • Cal: 361; Fat: 12.2 g; Protein: 28.6 g; Carb: 31.1 g; Fiber: 3.2 g; Chol 61 mg; Sodium: 595 mg

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