Zesty Italian Slow Cooker Lasagna

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Zesty Italian Slow Cooker Lasagnan at home. One portion of this dish contains roughly 40g of protein, 38g of fat, and a total of 674 calories. This recipe serves 8. For $2.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Baked Chicago has 15 fans. From preparation to the plate, this recipe takes approximately 3 hours. If you have parmesan cheese, ricotta cheese, tomatoes, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 65%, this dish is solid. Users who liked this recipe also liked Zesty Slow-Cooker Italian Pot Roast, Slow-Cooker Zesty Italian Beef Tips, and Zesty Slow Cooker Italian Pot Roast.

Servings: 8

Cooking duration: 180 minutes

 

Ingredients:

1 pound bulk sweet Italian sausage

8 ounces shredded Italian cheese blend

12 no-boil lasagna noodles

additional shredded Italian or Parmesan cheese for garnish

24 ounces Dei Fratelli Marinara Pasta Sauce

16 ounces ricotta cheese

28 ounces Dei Fratelli Chopped Italian Tomatoes

Equipment:

slow cooker

frying pan

Cooking instruction summary:

Lightly coat the inside of a 4-quart (or larger) slow cooker withnon-stick cooking spray.In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s noodles, ricotta, meat/marinara/shredded cheese.Repeat the layers two more times starting with the noodles.Cover and cook on high-heat setting for up to 3 hours.Let stand, uncovered, for about 15 minutes before serving.Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.

 

Step by step:


1. Lightly coat the inside of a 4-quart (or larger) slow cooker withnon-stick cooking spray.In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes.

2. Remove from heat.

3. Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s noodles, ricotta, meat/marinara/shredded cheese.Repeat the layers two more times starting with the noodles.Cover and cook on high-heat setting for up to 3 hours.

4. Let stand, uncovered, for about 15 minutes before serving.

5. Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.


Nutrition Information:

Quickview
673k Calories
40g Protein
38g Total Fat
43g Carbs
15% Health Score
Limit These
Calories
673k
34%

Fat
38g
59%

  Saturated Fat
15g
99%

Carbohydrates
43g
14%

  Sugar
7g
9%

Cholesterol
95mg
32%

Sodium
1395mg
61%

Get Enough Of These
Protein
40g
80%

Selenium
41µg
60%

Calcium
564mg
56%

Phosphorus
499mg
50%

Vitamin A
1723IU
34%

Manganese
0.6mg
30%

Vitamin B3
4mg
25%

Zinc
3mg
24%

Vitamin C
19mg
24%

Potassium
838mg
24%

Vitamin B6
0.45mg
22%

Vitamin B2
0.38mg
22%

Magnesium
74mg
19%

Vitamin B1
0.27mg
18%

Vitamin B12
1µg
17%

Copper
0.34mg
17%

Iron
2mg
15%

Fiber
3g
15%

Vitamin E
2mg
14%

Vitamin B5
1mg
12%

Vitamin K
11µg
11%

Folate
41µg
10%

Vitamin D
1µg
7%

covered percent of daily need
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