Comida Kraft
Recipe Box

Slow-Cooker Lasagna

Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

8 servings

Love your slow cooker even more when you cook this Slow-Cooker Lasagna! This Slow-Cooker Lasagna is one of the easiest recipes ever with 3 kinds of cheese!

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What You Need

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Make It

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  • Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. 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 min. or until melted.
* Made with quality cheeses crafted in the USA.

Healthy Living

Save 30 calories and 4g fat per serving by preparing with lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.

Storing Leftovers

Leftovers will be just as tasty tomorrow if you store them in Ziploc® Brand Slider Bags with the Smart Zip™ Seal.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 400
Total fat 20g
Saturated fat 10g
Cholesterol 95mg
Sodium 690mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 8g
Protein 29g
% Daily Value
Vitamin A 25 %DV
Vitamin C 4 %DV
Calcium 60 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have ALWAYS baked my lasagna, but NO MORE! I have ALWAYS baked my lasagna, but NO MORE! When baking my lasagna in the oven, it was either too dry or too soupy. I tried this recipe last week and it was incredible. Using my crock pot, the lasagne was moist and noodles tender...perfect consistency. The only change I made was pureeing cottage cheese in my food processor (in place of the ricotta), which resulted in an almost identical consistency of ricotta, but less expensive. At age 50, it is possible to teach us old dogs new tricks! I'm a convert to slow cooker lasagne...it will be the only way I cook my lasagna from now on. Thank you, Kraft, for such a great recipe!
Date published: 2010-11-03
Rated 5 out of 5 by from I couldn't believe how well this turned out. I couldn't believe how well this turned out. I was skeptical about a slow cooker lasagna but my boyfriend and I are in love with this. I doubled the recipe and added minced onion, garlic, dried basil, salt, and crushed red pepper while I was browning the meat. I cooked it on low for about 4 hours and had no trouble with mushy or dry noodles. Cooking spray made for an easy clean up. I didn't have to cook for days! I never make lasagna because it's so time consuming. I am definitely adding this to my slow cooker recipe collection and can't wait to take it to my next potluck. Awesome! Thanks Kraft!
Date published: 2009-10-28
Rated 5 out of 5 by from This recipe turned out even better than if it were made in the oven. This recipe turned out even better than if it were made in the oven. I used the noodles that you do not need to cook and placed them over each layer of ingredents and used two packages of six cheese instead of all the various cheese and it was fantastic. Used one large jar of sauce and mixed that with the ground beef, and after all was layered in the slow cooker added more water for the noodles to absorb, but not too much. Amount of water would depend on size of slow cooker being used.
Date published: 2013-02-19
Rated 5 out of 5 by from Great lasagna - entire family loves it! Great lasagna - entire family loves it! We did add our own "flare" to it, utilizing all the ingredients in Krafts recipe then adding - one white onion chopped and sauted (added to sauce), 8oz can tomatoe sauce used with 1 lb ground turkey(instead of beef) and 1lb turkey sausage (1/2lb hot & 1/2lb sweet),1 tub Philedelphia Chive Cream Cheese (mixed with the ricotta & parmesan), sprinkle of garlic granulates, oregano & italian seasoning. Delicious!
Date published: 2009-12-28
Rated 2 out of 5 by from Disappointing. Disappointing. This is not a recipe to throw in the crockpot in the morning and come home from work to a hot meal. At 3-4 hour cooking time, it's more of a weekend meal when you're home. The lasagna iteself was just okay, but my oven made lasagna tastes better. I don't care for the no boil method as some of the noodles were fine, while others were still a bit too al dente for my taste. It took me just as long to put together as my normal lasagna, just took an extra 2 hours to cook vs the oven. I won't be making this recipe again.
Date published: 2013-03-13
Rated 5 out of 5 by from Amazing! Amazing! I also browned the beef with onion. I used part-skim ricotta cheese and then a reduced fat Italian cheese blend instead of mozzarella. Instead of the water, I used Italian-style diced tomatoes just to add another veggie and it cooked perfectly in 4 1/2 hours. In the future, I might doctor it up with some more veggies. But flavor-wise, it's definitely wonderful as it is! I took it to work and plugged the crock pot in there. Everyone in my office loved it and wants the recipe! This is definitely a keeper!
Date published: 2009-08-28
Rated 4 out of 5 by from I made this recipe as written, which is hard for me to do because I love cooking, and I always have... I made this recipe as written, which is hard for me to do because I love cooking, and I always have homemade spaghetti sauce in the freezer. However, I used jar sauce as the recipe suggested and I thought this came out well. The prep and cooking time was correct. Even using store-bought ingredients (specifically the sauce) the lasagna had a 'homemade' flavor, probably due to being prepared in the slow cooker. I will make this again, using the jarred sauce, but I will definitely try it using my own homemade sauce (yum!). This was a great way to make lasagna when you are pressed for time, which is the reason I don't make homemade baked lasagna very often. This recipe will allow my family to enjoy a favorite a little more often.
Date published: 2009-10-18
Rated 1 out of 5 by from Hated it...it went into the trash right after we started eating it. Hated it...it went into the trash right after we started eating it. I thought it was odd that it called for 26 ounces of spaghetti sauce, and sure enough it was all sauce with minimal pasta. Maybe 13 ounces would suffice. It was way too salty too. It also called for 1 cup of the sauce to be put in the bottom of the slow cooker. That caused 3 of the noodles to stick to the bottom and burn and I cooked on low as directed. Very disappointed since this was not a cheap meal to make and I was hoping to get at least 2 meals out of it.
Date published: 2009-09-07
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