Lazy Day Lasagna

Lazy Day Lasagna
Staff Writer
Lasagna

Steve Legato

Lasagna

If you’re skeptical about cooking lasagna in a slow cooker, have no fear — it’s as easy as layering the ingredients and walking away. This recipe will have your lasagna pan gathering dust. The Italian purist in me was happy to find that traditional lasagna noodles bake up beautifully without boiling them first, and my boys were delighted to eat this for dinner and again as tasty leftovers.

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6
Servings
452
Calories Per Serving
Deliver Ingredients

Notes

Marlene Says: For Beefy Slow Cooker Lasagna, brown 1/2 pound lean ground beef with ½ teaspoon garlic powder and 1 teaspoon crushed fennel seeds. After spreading 1/2 cup of marinara on the bottom of the slow cooker, add beef to remaining marinara and continue as directed (adds 55 calories and 2 grams fat).

Ingredients

  • 15 Ounces low-fat ricotta cheese
  • 1 1/2 Cup low-fat cottage cheese
  • 6 Tablespoons grated Parmesan
  • 3/4 Teaspoons dried oregano, divided
  • 1 jar marinara sauce (about three cups)
  • 7 or 8 traditional lasagna noodles, uncooked
  • 2/3 Cups shredded part-skim mozzarella cheese

Directions

In a medium bowl, combine the ricotta, cottage cheese, 2 tablespoons water, 1/4 cup Parmesan cheese, and 1/2 teaspoon oregano. Mix thoroughly. 

Place the marinara sauce in a medium bowl or large measuring cup. Add 1/2 cup water (unless the marinara is already fairly thin) to the empty sauce jar or container, give it a swirl, and add to the marinara sauce. Spread 1/2 cup of the sauce on the bottom of a 4- to 6-quart slow cooker. 

Place about one-third of the lasagna noodles over the sauce, breaking the noodles to fit (don’t worry if small spaces are uncovered). Cover the noodles with half of the cheese mixture (about 1 1/2 cups), then top with 1 cup sauce. Repeat. 

Top with the remaining noodles, cover with the remaining sauce, and sprinkle on the mozzarella, the remaining oregano and Parmesan. Cook for 3-3 1/2 hours on low or until fork tender. Turn off heat and let sit at least 15 minutes before serving.

Nutritional Facts

Total Fat
30g
43%
Sugar
2g
2%
Saturated Fat
18g
75%
Cholesterol
92mg
31%
Carbohydrate, by difference
25g
19%
Protein
21g
46%
Vitamin A, RAE
288µg
41%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
536mg
54%
Choline, total
20mg
5%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
3mg
21%
Phosphorus, P
524mg
75%
Selenium, Se
33µg
60%
Sodium, Na
1164mg
78%
Water
76g
3%
Zinc, Zn
3mg
38%

Lasagna Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Lasagna Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cheese lasagna without tomato sauce.