Lasagna will always be a favorite meal in my house. My kids ask me to make lasagna at least once a week, and while I love the dish, it just takes so much time. I mean, by the time I get home and get dinner started, there just isn’t really time for something that has to cook for so long.

So, you can imagine how thrilled I was to find this amazing slow cooker lasagna recipe. It has the same traditional flavor, but it only takes a few minutes to get ready.

So, you make this in the slow cooker. You only need about 15 minutes to prep everything, and then it cooks in the slow cooker for about four or five hours. Instead of beef, this one has chicken, so not only is it easier to cook, but it’s also a lot healthier than traditional lasagna.

Since it’s so easy to make, you can add this to your menu and serve it every week. My family is thrilled that I found a lasagna recipe that I can actually make through the week. And I served this blueberry pie for dessert, and the entire meal was a huge hit.

Lasagna is and will always be a favorite for my kids, and I am so glad that I found this recipe to be a fast and easy one. You could have this cooking all afternoon while you run errands and do other things.

Then, when you get home, you have a wholesome hot dinner on the table. Honestly, it just doesn’t get any better than this! And you can take that extra time and bake up a loaf of this delicious lemon-glazed zucchini bread for dessert.

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• Slow Cooker Lasagna
• Ingredients:
• Instructions
• Quick and easy lasagna in a crockpot
• Ingredients
• Instructions

Slow Cooker Lasagna

Prep Time: 15 minutes

Cook Time: 4-5 hours

Total time: 4-5 hours 15 minutes

Yield: 8 servings

Serving size: 300 g (10 oz)

Cuisine: Italian

Type: Main

Ingredients:

• 1 kg (2 pounds) of minced chicken
• 2 tsp. of dried basil
• 2 tsp. of oregano
• 2 cups of tomato sauce
• 2 cups of béchamel sauce
• 200 g (7 oz) of mozzarella cheese, shredded
• ½ cup of parmesan
• 2 garlic cloves, minced
• 1 package lasagna sheets (uncooked)

Instructions

1. In a pan over medium heat, cook chicken until it turns white. Add dried herbs, salt, and pepper, pour tomato sauce, and let heat through.
2. Add a couple of tablespoons of sauce to the bottom of a slow cooker. Cover with lasagna sheets (break it into pieces or overlap if needed). Add more tomato sauce. Next, spread ¼ of béchamel on top, sprinkle with mozzarella, and cover with more lasagna sheets.
3. Repeat all the layers and sprinkle mozzarella and parmesan mixture on top. If lasagna isn’t covered with sauce, add a little bit more water just to cover the pasta sheets slightly.
4. Cook for 3-4 hours. Let cool down for about 30 minutes before slicing.

Quick and easy lasagna in a crockpot

All ingredients cook together in the crockpot in just a few hours.

Layer chicken with sauce, cheese, and uncooked lasagna noodles.

The lasagna cooks perfectly in the crockpot and saves you time on dinner.

Yield: 8 servings

Slow Cooker Lasagna Is A Quick And Easy Take On An Old Favorite

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Lasagna will always be a favorite meal in my house. My kids ask me to make lasagna at least once a week and while I love the dish, it just takes so much time. I mean, by the time I get home and get dinner started, there just isn’t really time for something that has to cook for so long. So, you can imagine how thrilled I was to find this amazing slow cooker lasagna recipe. It’s got the same traditional flavor but it only takes a few minutes to get ready.

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Ingredients

• 1 kg (2 pounds) of minced chicken
• 2 tsps. of dried basil
• 2 tsps. of oregano
• 2 cups of tomato sauce
• 2 cups of béchamel sauce
• 200 g (7 oz) of mozzarella cheese, shredded
• ½ cup of parmesan
• 2 garlic cloves, minced
• 1 package lasagna sheets (uncooked)

Instructions

1. In a pan over medium heat, cook chicken until it turns white. Add dried herbs, salt and pepper, pour tomato sauce and let heat through.
2. Add a couple tablespoons of sauce on the bottom of a slow cooker. Cover with lasagna sheets (break it into pieces or overlap if needed). Add more tomato sauce. Next, spread ¼ of béchamel on top, sprinkle with mozzarella and cover with more lasagna sheets.
3. Repeat all the layers and sprinkle mozzarella and parmesan mixture on top. If lasagna isn’t covered with sauce, add a little bit more water just to cover pasta sheets slightly.
4. Cook for 3-4 hours. Let cool down for about 30 minutes before slicing.

Nutrition Information:

Serving Size:

10300
Amount Per Serving: Calories: 362Total Fat: 5.8gSaturated Fat: 2.1gCholesterol: 106mgSodium: 459mgCarbohydrates: 12.3gFiber: 1.2gSugar: 2.6gProtein: 41.4g