Best 20 Slow Cooker Lasagna Recipes

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Slow cooker lasagna is a convenient and flavorful dish that can be easily made in a slow cooker. This hearty and comforting meal is perfect for busy weeknights or lazy weekends. With its layers of tender pasta, savory meat sauce, creamy cheese filling, and melted mozzarella, slow cooker lasagna is sure to satisfy the whole family. You can customize the recipe to fit your preferences, such as using different types of pasta, meats, cheeses, and vegetables. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with the steps and tips you need to create a delicious and satisfying slow cooker lasagna.

Let's cook with our recipes!

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6 lasagna noodles, uncooked

Steps:

  • Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
  • Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
  • Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.
  • Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It's so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. -Lisa Micheletti, Collierville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups 4% cottage cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.

Nutrition Facts : Calories 482 calories, Fat 20g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 1317mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 38g protein.

RANDY'S SLOW COOKER RAVIOLI LASAGNA



Randy's Slow Cooker Ravioli Lasagna image

A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.

Provided by RandyOSU

Categories     World Cuisine Recipes     European     Italian

Time 4h20m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 tablespoon chopped garlic
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 (24 ounce) jars prepared pasta sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 ounce) package frozen cheese ravioli
2 cups shredded mozzarella cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
  • Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
  • Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Nutrition Facts : Calories 543.9 calories, Carbohydrate 52.9 g, Cholesterol 91.3 mg, Fat 23.6 g, Fiber 7.2 g, Protein 29.4 g, SaturatedFat 10.4 g, Sodium 1333.8 mg, Sugar 17.2 g

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 25

2 teaspoons olive oil
1 medium onion diced
2 pounds ground beef
1 pound Italian sausage, casing removed
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 14.5-ounce can diced tomatoes
One 6-ounce can tomato paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
3 cups ricotta cheese
3/4 cup freshly grated Parmesan
1/2 cup grated Romano
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
Nonstick cooking spray, for spraying the slow cooker
15 uncooked lasagna noodles
2 cups grated mozzarella
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
  • For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
  • For the lasagna: Spray a 6-quart slow cooker with cooking spray.
  • Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
  • For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA



Slow-Cooker Cheesy White Chicken Lasagna image

This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 6

Number Of Ingredients 11

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 cups shredded cooked chicken
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 jar (15 oz) Alfredo pasta sauce
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Italian cheese blend (6 oz)
1 package (5 oz) fresh baby spinach

Steps:

  • Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
  • Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
  • Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g

SLOW-COOKER LASAGNA (BY KRAFT)



Slow-Cooker Lasagna (By Kraft) image

I never thought I'd ever make lasagna in a slow cooker! This is exceptional! I did opt to use my own spaghetti sauce, but there isn't anything wrong in using the bottled. I just prefer mine. I used the same amounts. You may choose to use some Italian sausage along with the ground beef. If so, just remove the casing from the sausage, break it up and cook it right along with the ground beef. **Note** You may want to check your lasagna after about 3 1/2 hours, don't cook it too long. Note* 12/2014 Sorry Kraft, I use parmesan that I grate myself. You can do as you please.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (26 ounce) jar spaghetti sauce
1 cup water
1 (15 ounce) container ricotta cheese (BREAKSTONE'S or KNUDSEN)
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup kraft grated parmesan cheese, divided
1 egg
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked
brown meat in large skillet drain. stir in spaghetti sauce and water. mix ricotta cheese, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley

Steps:

  • BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
  • SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
  • COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until melted.

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

Provided by Alton Brown

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound lasagna noodles
10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline
10 ounces zucchini, about 1 small, sliced lengthwise on mandoline
1 pound hot and mild grass-fed beef sausage links
2 tablespoons kosher salt
1 (14 1/2-ounce) can whole, peeled tomatoes
2 teaspoons Italian seasoning , divided
1/2 ounce all-purpose flour
1/2 ounce goat's milk powder
2 large portobello mushroom caps, sliced
1/2 pound ground pork
4 ounces part-skim mozzarella, grated

Steps:

  • Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
  • Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
  • Rinse the eggplant and zucchini under running water and spin until mostly dry.
  • Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
  • Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

SLOW-COOKER CHICKEN BROCCOLI LASAGNA



Slow-Cooker Chicken Broccoli Lasagna image

Looking for an Italian dinner tonight? Then check out this hearty slow cooked lasagna featuring chicken, noodles and broccoli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 10

Number Of Ingredients 10

1 1/2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
3 cups chopped cooked chicken
3 1/2 cups shredded Italian cheese blend (14 oz)
3/4 teaspoon freshly ground pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese (4 oz)

Steps:

  • Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
  • Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
  • Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 817 mg

SLOW-COOKER CHEESY WHITE LASAGNA



Slow-Cooker Cheesy White Lasagna image

Here's my best version of my favorite food-lasagna! The recipe is a winner, so it's worth the extra prep. You'll have plenty of time to plan side dishes while the main dish is cooking. -Suzanne Smith, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 20

1 pound ground chicken or beef
2 teaspoons canola oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional

Steps:

  • Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 603 calories, Fat 35g fat (19g saturated fat), Cholesterol 165mg cholesterol, Sodium 1086mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 40g protein.

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (15 ounces) tomato sauce
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Thinly sliced fresh basil, optional

Steps:

  • In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW-COOKER SAUSAGE LASAGNA



Slow-Cooker Sausage Lasagna image

On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound ground mild Italian sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 carton (15 ounces) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
9 uncooked lasagna noodles
4 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

Steps:

  • Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

Nutrition Facts : Calories 667 calories, Fat 37g fat (17g saturated fat), Cholesterol 164mg cholesterol, Sodium 1310mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.

SLOW-COOKER BUFFALO CHICKEN LASAGNA



Slow-Cooker Buffalo Chicken Lasagna image

When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer. -Heidi Pepin, Sykesville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground chicken
1 tablespoon olive oil
1 bottle (12 ounces) Buffalo wing sauce
1-1/2 cups meatless spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
9 no-cook lasagna noodles
2 medium sweet red peppers, chopped
1/2 cup crumbled blue cheese or feta cheese
Chopped celery and additional crumbled blue cheese, optional

Steps:

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.

Nutrition Facts : Calories 445 calories, Fat 23g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 1996mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 33g protein.

SLOW-COOKER SHORTCUT RAVIOLI LASAGNA



Slow-Cooker Shortcut Ravioli Lasagna image

Ravioli, beef sauce and cheese are combined in a slow-cooker to make a delicious Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 6

1 lb ground beef round
1 cup refrigerated chopped onion
2 cloves garlic, finely chopped
1 jar (24 oz) tomato pasta sauce
1 package (26 oz) frozen cheese-filled ravioli (do not thaw)
2 cups shredded Italian cheese blend (8 oz)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
  • Cover; cook on Low heat setting 6 hours or until ravioli is tender.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Fiber 5 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE



Slow Cooker Buffalo Chicken Lasagna Recipe image

This is a fun twist on traditional lasagna. If you love buffalo wings, you will LOVE this lasagna.

Provided by Camille

Yield 8

Number Of Ingredients 10

4 boneless skinless chicken breasts (cooked and cubed)
1 (26 ounce) jar pasta sauce
1 cup buffalo wing sauce
8 ounces lasagna noodles (uncooked and divided)
1 (15 ounce) package ricotta cheese (divided)
3 green bell peppers (diced)
1 cup shredded mozzarella cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup bleu cheese crumbles
1/4 cup water

Steps:

  • In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
  • Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
  • Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
  • Repeat all layers.
  • Sprinkle bleu cheese crumbles on top.
  • Pour water over lasagna.
  • Cover and cook on low for 4-5 hours or high for 2-3 hours.
  • When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

SLOW-COOKER VEGGIE LASAGNA



Slow-Cooker Veggie Lasagna image

This "veggie-licious" alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. -Laura Davister, Little Suamico, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup shredded part-skim mozzarella cheese
3 tablespoons 1% cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 cup meatless spaghetti sauce
1/2 cup sliced zucchini
2 no-cook lasagna noodles
4 cups fresh baby spinach
1/2 cup sliced fresh mushrooms

Steps:

  • Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray. , In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture., Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce., Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 859mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER SPINACH AND CRAB LASAGNA



Slow Cooker Spinach and Crab Lasagna image

Spinach, crab, mushrooms, and lasagna are my hubby's favorite foods. Combine in the slow cooker and wow. I about shocked myself at how good this turned out! You can substitute real crab or shrimp for mock crab. If you turn off the slow cooker and allow lasagna to cool after the 30 minutes after adding mozzarella cheese, it will stick together better!

Provided by Tyra

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Spinach Lasagna Recipes

Time 3h

Yield 8

Number Of Ingredients 8

1 (16 ounce) jar Alfredo sauce
1 (16 ounce) package dried lasagna noodles
1 bunch fresh spinach, chopped
15 fresh mushrooms, sliced
1 (8 ounce) package imitation crabmeat
1 (12 ounce) container cottage cheese
12 ounces ricotta cheese
1 ½ cups shredded mozzarella cheese

Steps:

  • Pour half the jar of Alfredo sauce into the slow cooker; top with a layer of lasagna noodles. Spread a layer of spinach, a layer of mushrooms, and a layer of crabmeat, respectively, over lasagna noodle layer. Spoon half the cottage cheese and half the ricotta cheese over crabmeat layer. Repeat layering with remaining ingredients, ending with a final layer of noodles and Alfredo sauce.
  • Cook on High for 2 hours 15 minutes. Sprinkle mozzarella cheese over lasagna on cook on High until cheese is melted, about 30 minutes more.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 54.3 g, Cholesterol 61.6 mg, Fat 26.9 g, Fiber 3.3 g, Protein 29.9 g, SaturatedFat 12.2 g, Sodium 1180.2 mg, Sugar 6.7 g

HEARTY SLOW-COOKER LASAGNA



Hearty Slow-Cooker Lasagna image

Lasagna is a popular holiday meal, but it's hard to find time to put it together. This slow cooker version will allow you to enjoy time with your family and still put an elegant dinner on the table. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped carrot
1 jar (24 ounces) marinara sauce
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes, optional
2 cartons (15 ounces each) part-skim ricotta cheese
1 cup grated Parmesan cheese
4 large eggs
1/2 cup loosely packed basil leaves, chopped
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
Quartered grape tomatoes and additional chopped fresh basil, optional

Steps:

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray. , In a 6-qt. stockpot, cook beef over medium heat until beef is no longer pink, 6-8 minutes. drain. Set beef aside. , In same pot, heat oil over medium-high heat. Add onion, zucchini and carrot; cook and stir until just tender, 2-3 minutes. Stir in beef mixture, marinara sauce, Italian seasoning and if desired, crushed red pepper. In a large bowl, combine ricotta, Parmesan, eggs and basil., Spread 1/2 cup meat sauce into the bottom of the slow cooker. Layer with 4 noodles, breaking as needed to fit. Top with 1-1/2 cups meat mixture, 1-2/3 cups cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Cook, covered, on low until noodles are tender, 4 hours. Let stand 30 minutes. If desired, sprinkle with grape tomatoes and additional basil.

Nutrition Facts : Calories 631 calories, Fat 32g fat (15g saturated fat), Cholesterol 199mg cholesterol, Sodium 1074mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 43g protein.

SLOW-COOKER TURKEY PESTO LASAGNA



Slow-Cooker Turkey Pesto Lasagna image

My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound ground turkey
1 small onion, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
1/4 cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles
Grated Parmesan cheese

Steps:

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

Nutrition Facts : Calories 397 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 883mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

SLOW COOKER SPINACH LASAGNA



Slow Cooker Spinach Lasagna image

Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping.

Provided by JenJenMarie

Categories     European

Time 5h20m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1 ounce) envelope vegetable soup mix
2 (1 lb) jars pasta sauce
12 lasagna noodles, uncooked

Steps:

  • Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
  • In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
  • Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
  • recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

Tips:

  • Use a variety of cheeses. This will give your lasagna a more complex and flavorful taste. Try using a combination of mozzarella, ricotta, and Parmesan cheeses.
  • Don't overcook the lasagna noodles. They should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and the lasagna will not hold together as well.
  • Be generous with the sauce. The sauce is what brings all the flavors of the lasagna together. Make sure you use enough sauce to coat all of the noodles and vegetables.
  • Let the lasagna rest before serving. This will allow the flavors to meld together and the lasagna to set. It will also be easier to slice.

Conclusion:

Slow-cooker lasagna is a delicious and easy-to-make meal that is perfect for busy weeknights or lazy weekends. With a little planning, you can have a hearty and satisfying meal on the table with minimal effort. So next time you're looking for a simple but impressive dish, give slow-cooker lasagna a try. You won't be disappointed!

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