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Easy Slow Cooker Lasagna

All the layers of lasagna in a slow cooker...no boiling pasta first...just layer it, set it and go!
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Cost per Serving: $4.34

  • Easy Slow Cooker Lasagna
Makes: 6 servingsActive Time: 15 minutesTotal Time: 4 hours 15 minutes

Ingredients

  • 1½ pounds 85% lean ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • ¼ cup Vidalia® Onion Dressing
  • 4 tablespoons Dried Tomato & Garlic Pesto Mix
  • 1½ tablespoons Garlic Garlic™ Seasoning
  • 4 cups shredded mozzarella cheese, divided
  • 1 (15 ounce) container whole milk ricotta cheese, optional
  • 10 uncooked classic lasagna noodles, broken into thirds

Directions

  1. In large skillet over medium-high heat, cook and crumble ground beef until no longer pink; salt and pepper as desired. Drain off liquid. Stir in next 5 ingredients.
  2. In 4-quart or larger slow cooker layer ¼ meat mixture, 1 cup mozzarella cheese, ⅓ of the ricotta cheese, if desired, and ⅓ of the noodles; repeat layers, ending with meat layer.
  3. Cook on LOW 3-4 hours. Add remaining 1 cup mozzarella cheese during last 30 minutes of cook time. Salt and pepper as desired.
  • Makes 6 servings.
  • Serve with garlic toast.
  • Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition

Per serving: Calories: 860, Total Fat: 45.5g, Sat. Fat: 21g, Cholest: 157mg, Sodium: 1,411mg, Carbs: 60g, Fiber: 8g, Sugar: 16g, Protein: 55g.


Easy Slow Cooker Lasagna

Easy Slow Cooker Lasagna

All the layers of lasagna in a slow cooker...no boiling pasta first...just layer it, set it and go! Cost per Serving: $4.34
(0) Write a Review
Makes: 6 servingsActive Time: 15 minutesTotal Time: 4 hours 15 minutes

Ingredients

  • 1½ pounds 85% lean ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • ¼ cup Vidalia® Onion Dressing
  • 4 tablespoons Dried Tomato & Garlic Pesto Mix
  • 1½ tablespoons Garlic Garlic™ Seasoning
  • 4 cups shredded mozzarella cheese, divided
  • 1 (15 ounce) container whole milk ricotta cheese, optional
  • 10 uncooked classic lasagna noodles, broken into thirds

Directions

  1. In large skillet over medium-high heat, cook and crumble ground beef until no longer pink; salt and pepper as desired. Drain off liquid. Stir in next 5 ingredients.
  2. In 4-quart or larger slow cooker layer ¼ meat mixture, 1 cup mozzarella cheese, ⅓ of the ricotta cheese, if desired, and ⅓ of the noodles; repeat layers, ending with meat layer.
  3. Cook on LOW 3-4 hours. Add remaining 1 cup mozzarella cheese during last 30 minutes of cook time. Salt and pepper as desired.
  • Makes 6 servings.
  • Serve with garlic toast.
  • Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition

Per serving: Calories: 860, Total Fat: 45.5g, Sat. Fat: 21g, Cholest: 157mg, Sodium: 1,411mg, Carbs: 60g, Fiber: 8g, Sugar: 16g, Protein: 55g.