Slow Cooker Lasagna II recipe

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Ingredients

1 (16 ounce) package lasagna noodles
1 pound lean ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (8 ounce) container ricotta cheese
2 eggs
2 cups shredded mozzarella cheese

Nutrition Info

520.9 calories
carbohydrate: 50.3 g
cholesterol: 110.5 mg
fat: 20.6 g
fiber: 4.4 g
protein: 33.1 g
saturatedFat: 9.8 g
servingSize: -
sodium: 861.2 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.

  2. Cook and stir ground beef in a large skillet over medium-high heat until beef is browned, drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.

  3. Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.

Recipe Yield

10 servings

Recipe Note

Delicious home-made lasagna made with the convenience of a slow cooker. Very moist and perfect for entertaining!

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