Slow-Cooked Beef Lasagna

Slow-Cooked Beef Lasagna

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Lora Rossman."
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Ingredients

2 h 30 m servings 475 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
  2. Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
  3. Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

It was great! I don't like ricotta cheese so, as usual, when I see a recipe that calls for it I add more mozzarella. :-)

Most helpful critical review

I followed this recipe exactly as it was written and it turned out terrible. The noodles were mushy and it had way too much mozzerella. That made it almost chewy. I also followed the cooking ...

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It was great! I don't like ricotta cheese so, as usual, when I see a recipe that calls for it I add more mozzarella. :-)

This turned out much better than I thought it would. It was pretty easy to put together and I liked that I could just walk away from it while the crockpot did the rest. It does make a lot, but...

Great recipe even without modifications =)

I used 2 jars of sauce and also used extra lean ground beef and extra lean turkey sausage.

I followed this recipe exactly as it was written and it turned out terrible. The noodles were mushy and it had way too much mozzerella. That made it almost chewy. I also followed the cooking ...

The texture and the end result was nothing like I expected. I will go back to baking my lasagna in the oven. Easy - but unedible!

Next time I make this I plan on doubling both the sauce and meat amount. The recipe yeilded a very dry and noodle dominant lasagna. I think having more meat and sauce will make it much better th...

As usual, I remove the ricotta cheese and replace it with a Mozzarella and Parmesan mix. This recipe tasted good but was very dry. Next time I will double to sauce. Easy to make as well!

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