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
543
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
  • 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
29g
41%
Sugar
14g
16%
Saturated Fat
12g
50%
Cholesterol
49mg
16%
Carbohydrate, by difference
50g
38%
Protein
20g
43%
Vitamin A, RAE
174µg
25%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
727mg
73%
Choline, total
28mg
7%
Fiber, total dietary
1g
4%
Folate, total
83µg
21%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
818mg
100%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
1563mg
100%
Water
50g
2%
Zinc, Zn
2mg
25%

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.