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Nutrition Facts
Serving Size 411 g
(Approx. 8 Servings)
Amount Per Serving
Calories 540 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 570 mg 24%
Total Carbohydrate 43 g 14%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 37 g
Vitamin A 30% Iron 25%
Vitamin C 50% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Slow Cooker Lasagna with Meat Sauce
Prep Time
5 minutes
Cook Time
2 h 30 m
Total Time
2 h 35 m
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
3 large garlic cloves, chopped
1 cup(s) yellow onion, chopped
1 Lb ground beef
52 Oz Cento Italian Style Peeled Tomatoes with Basil
1/2 Tsp crushed red pepper flakes
1 3/4 Tbsp Italian seasoning, divided use
2 1/2 cup(s) whole milk ricotta
2 cup(s) H-E-B Shredded Mozzarella Cheese, divided use
1/3 cup(s) Parmesan cheese, grated
2 eggs
11 H-E-B Lasagna Pasta, broken into pieces to fit slow cooker
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Set out slow cooker.
In a medium sauce pot over medium-high heat add oil and once hot, add chopped garlic. Stirring constantly, cook 2 to 3 minutes or until edges start to brown.
Once browned, add onion and cook an additional 2 minutes.
Add canned tomatoes, chili flakes and 1 tablespoon Italian seasoning. Cook 20 minutes and, using a wooden spoon, break apart tomatoes until chunky. Reduce heat to low.
While sauce cooks, in a large bowl combine ricotta, remaining Italian seasoning, 1 cup shredded mozzarella, grated Parmesan and egg. Mix until completely incorporated.
To layer lasagna, coat the bottom of a slow cooker with about 1/2 cup of sauce then top with broken lasagna noodles.
Once first layer of pasta is placed, top with a third of ricotta mixture, another layer of sauce, lasagna noodles and repeat until pasta, ricotta mixture and sauce is utilized; last layer should be sauce.
Top lasagna with remaining mozzarella cheese and cover with lid. Set slow cooker to low and cook 1 to 2 hours then low until ready to serve.
Chef's Note: For a quicker dish, try using Orti Tomato Basil sauce and add your favorite meats and veggies like Italian sausage and spinach!


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