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Super Easy Slow Cooker Lasagna

Progresso™ Recipe Starters™ fire roasted tomato cooking sauce, a slow cooker and no precooking the noodles make weeknight lasagna super easy.

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Member Reviews ( 2 )

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Prep Time 15 min
Total Time 6 hr 15 min
Servings 8

Ingredients

1 1/2: lb bulk Italian sausage

2: cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

3: cups shredded mozzarella cheese

1: container (15 oz) part-skim ricotta cheese

15: uncooked lasagna noodles

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Directions

1 In 10-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce.
2 In medium bowl, mix 2 cups of the mozzarella cheese and the ricotta cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3 Spray 6-quart slow cooker with cooking spray. Spoon 1 cup of the sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1 cup of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1 cup of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture, covering noodles completely.
4 Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 5 minutes or until cheese is melted. Cut into pieces or spoon out to serve.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 1400mg; 1400%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 2%;
Calcium: 50%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/10/2013 8:21:36 PM REPORT ABUSE Kriizzle1 said:

Rating:

My family loved this. The only change i made was I used 2 cans of tomato sauce ans 1 can of diced tomatoes. I drained a little bit of the juice off the diced tomatoes before adding to the meat & sauce mixture. We followed the directions and it let it cook away while we spent our day shopping, camw home and fixed garlic bread to go with and we LOVED it! I will be fixing this a lot, much better then the old fashioned way.

This reply was: Helpful Inspiring

Posted 12/5/2012 4:07:27 PM REPORT ABUSE clw1012 said:

Rating:

I followed this recipe as far as ingrediants, I did add a bit more spaghetti sauce but otherwise no changes. After about 3 hours on low it started bubbling so I turned it down even firther but by 5 hours it was burning on the sides and so I turned it to warm. It cut nicely and the noodles were done without being muchy or gummy but the Ricotta cheese was not good at all, it seemed curdled and fell apart. The taste was fairly bland even with additional garlic powder i added. My husband said it was not good and I don't ever have to make it again. The taste was just ok and the consistency was ok but the cheese was what ruined the dish. I have made lasagna in the crockpot before and have had good success but this particular recipe was not good at all. If I were to leave out the ricotta completely it may have been ok.

This reply was: Helpful Inspiring