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Suggest a better descriptionSource: Slow Cooker Book
CROCK-POT
Cook beef in skillet until no longer pink.
Drain; add to slow cooker.
Add olive oil and onion to skilled; cook until translucent.
Add garlic; cook for one minute.
Spoon onion mixture over beef; stir in undrained tomatoes, tomato sauce, brown sugar, and seasonings.
Cover and cook on low for 6 hours.
30 minutes before serving, cook pasta; drain.
Add cooked pasta and ricotta cheese to sauce in slow cooker; stir to combine.
Top with mozzarella cheese.
Turn slow cooker to high setting to cook, covered, an additional 30 minutes, or until cheese is melted.
Garnish with parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 330 | ||
Calories from Fat: 206 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 85.7mg | 26 % | |
Sodium 409.3mg | 14 % | |
Potassium 354mg | 9 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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