Side Dish

Slow-Cooker Lasagne

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prep time

15 min

total time

4 hr 15 min

makes

8 servings, 1/8 recipe (257 g) each

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kraft

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What You Need

1 lb. (450 g) extra-lean ground beef

1 jar (675 mL) pasta sauce

1 cup water

1-3/4 cups light ricotta cheese

1-3/4 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided

1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagne noodles, uncooked

Make It

BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley until blended.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce; cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

kraft kitchens tips

Note

Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.

Make Ahead

If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

Note

Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.

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rating

I have made this recipe a few times now. I found lean ground beef worked just as well and you can rinse it to remove more fat after cooking. We added oregano, basil and garlic. We also used a pasta sauce that had some flavour in it. The shredded cheese we prefer is old cheddar and mozzarella. The first time we made it, consistency was great, we just needed more flavour. It's a great base recipe to build from and cooked beautifully. We only did it in our small crock pot to get the nice layers, but used 5 noodles instead of 6! We now make lasagna more often than we used to!
posted by angelamary | on 4/8/2013

rating

Excellent! A big hit - we had it 3 nights in a row (2 of us) and my husband thought it got better every time. Will be a favorite. Only disadvantage is short cooking time - can't put on before going to work, but worked well before going to ski.
posted by ewhit | on 1/15/2013

rating

It was delicious, but I think I will add vegetables such as mushrooms, spinach, zucchini to balance meal. I cooked it for 4 hours on low. I added thawed frozen spinach to cottage cheese layer (didn't have ricotta).
posted by diane044 | on 1/12/2013

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Easy considering the results!
posted by VirginiaD | on 1/10/2013

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Yummy!!! I love lasagna and this is the best I've ever had! So simple to make and fed everyone in my family and then some. I used cottage cheese instead of ricotta only because I have to have cottage cheese in lasagna. Highly recommended!!!!
posted by christieanne | on 1/6/2013

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I used the oven ready noodles and this lasagne turned out perfectly! was so easy too! huge hit with my family, will do this over oven version anytime!
posted by tinafisher64 | on 1/5/2013

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I really didn't have high hopes for this recipe, but I was wrong. The noodles cooked just right, the cheese was ooey gooey perfect, and it even got a little crusty around the edges. My non-lasagne loving spouse even said that they would eat it again. WIN!!
posted by amethystdancer | on 1/2/2013

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The person below, has a very good question, do you use the oven ready lasagne noodles or the ones you are suppose to boil, but dont boil them for this recipe? Thanks to anyone out there that can comfirm. Looking forward to making this for my family. <<< Response from Kraft Kitchens Expert, Lori ~ This recipe uses regular lasagna noodles that are not cooked before being placed in the slow cooker, not the oven-ready lasagna noodles. >>>
posted by Kellcar | on 12/11/2012

rating

This was amazing! So easy to make and tasted delicious. The recipe is a great base to add whatever you like; we added chopped pepper, onion,sweetcorn and garlic. Will be making this regularly for sure! :)
posted by ilovetocook04 | on 12/2/2012

rating

I have made this twice with huge success. Here is an answer to the question about the noodles - you use the regular ones, uncooked. This is what the extra cup of water is for, to cook the noodles IN the cooker. Think about it - if you put oven ready (which are for ovens, not crockpots) or pre-cooked noodles in a slowcooker, they'd cook to mush, right? So don't get the oven ready, just trust what the recipe says and go with your experience with your own appliance for cooking times. The most important part here is the liquid, the cheeses and seasonings are to your own preference. I did this as directed with awesome results!
posted by lyndajane | on 11/23/2012