Fast Slow-Cooker Lasagna

I have a great recipe for lasagna that I hardly ever make because it requires so much work.

But WeightWatchers has a really tasty, easy recipe for lasagna that you make in a large crock pot.  I made it recently and we really liked it — proven by the fact that we ate it warmed up for several more meals, until it was gone.  I see this recipe as being a regular for us from now on.

Note:  I made this in my large oval 5 1/2 qt. crock pot.  And while the published recipe says it is six servings, we found an 8th was plenty for us and we are not small-portion eaters.  What a nice change from recipes that figure servings so small they are unrealistic.  For any WW’s, an 8th is 8 PP WW points.

Slow Cooker Lasagna

1 lb. lean ground beef (with 7% fat)

1 small onion, chopped (I used 3/4 C. frozen)

1 garlic clove, minced (I used 1 T. from the jar– we LIKE garlic)

28 oz. can crushed tomatoes

15 oz. can tomato sauce

1 t. salt

1 t. dried oregano

1/2 t. dried basil

1/4 t. crushed red pepper flakes, or to taste

1 C. part-skim ricotta cheese

1 1/2 C. shredded part-skim mozzarella cheese, divided

6 dry no-cook lasagna noodles

1/2 C. shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium high heat.  Cook beef, onion and garlic stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes.  Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes.  Simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl stir together the ricotta and 1 C. of the mozzarella.

Spoon 1/3 of the bef mixture into a 5 qt. slow cooker.  Break 3 lasagna sheets in half and arrange over beef mixture; top with half of the ricotta mixture.  Repeat.  Then put the final third of the beef on top.

Put lid on and cook on low setting for 4 to 6 hours (Sandy’s note:  4 hours was plenty when I did it).

When done, remove lid and turn off heat.

In a small bowl, combine the remaining 1/2 C. of mozzarella with the Parmesan and sprinkle over the lasagna.  Put the lid back on and set aside until cheese melts and lasagna firms up, about 10 minutes.

The day I made this, I was in a hurry and was so glad that it only took about 15 minutes to get this started (I didn’t have to do any chopping because I used frozen onions and garlic from a jar).  And I was really glad when we got home four hours later and dinner was ready!

8 Responses to Fast Slow-Cooker Lasagna

  1. C. Beth says:

    Yum! I love slow cooker meals. I’ll bookmark this one!

  2. Hilary says:

    I never would have thought to cook lasagna in a slow cooker. And probably still won’t because mine is very small but it sure does sound good.

  3. Vicki says:

    This sounds wonderful and I’m looking for easy crock pot meals for my daughter’s family as she is dealing with health issues and needs help with meal preparation, having four kids!

  4. Sandra says:

    Beth — I hope your family like it as much as we did.

    Hilary — You could probably bake it in the oven like you would other lasagna recipes.

    Vicki — Depending on how big the children are (how big eaters they are), I would think this would be big enough for a meal for them, especially if there was salad and garlic bread or even a vegetable served too. (I love peas with it, because my mom always served them with spaghetti when I was growing up.)

  5. Candy says:

    Thanks Sandy, I’ve been thinking about this ever since you told me about it. Can’t wait to try it!

  6. Donna Quandt says:

    Hi Sandy, love reading your blog and had to write to let you know I am trying your recipes. This lasagna is very good and easy. I also made your banana bread and took it into work (passed out printed recipes to employees). It was a big hit. Thanks so much for sharing. Donna Quandt

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