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You are here: Home / Recipes / Crock-Pot Lasagna Ricotta Rolls

Crock-Pot Lasagna Ricotta Rolls

Written by: Crock-Pot Ladies 4 Comments

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Crock-Pot Lasagna Ricotta Rolls
Crock-Pot Lasagna Ricotta Rolls

Serve up these delicious and easy to make Crock-Pot Lasagna Ricotta Rolls for a dinner that will impress your family! 

Crock-Pot Lasagna Ricotta Rolls

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Slow Cooker Lasagna Ricotta Rolls

I am a tried and true pasta lover. It really doesn’t matter what kind of pasta either. Put a plate of pasta with a yummy sauce in front of me and I am a fan!

As I was looking through the pretty pictures of a magazine I spotted a rolled lasagna recipe and immediately thought to myself that I could make that in my slow cooker.

And so, I got some ingredients together and set out to give it a try.

The key to getting the pasta just right is to cook the lasagna noodles on the stove-top until they are not completely done, just al dente. You want the noodles cooked enough to be able to roll them up , but not too much that they are falling apart when you do roll them.

The rest of the recipe is easy to make, you just make a ricotta cheese mixture, roll up the lasagna noodles and bake them in your slow cooker.

The result is fantastic!


Equipment Needed For Crock-Pot Lasagna Ricotta Rolls Recipe:

  • 5 Quart, 5.5 Quart Or 6 Quart Slow Cooker
  • Large Stockpot
  • Colander
  • Cheese Grater
  • Mixing Bowl
  • Wooden Spoon

Crock-Pot Lasagna Ricotta Rolls

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More Fantastic Italian Slow Cooker Recipes!

  • Crock-Pot Tuscan Chicken Thighs
  • Slow Cooker Chicken Lasagna
  • Crock-Pot Manicotti
  • Slow Cooker Pizza Noodle Toss
  • Crock-Pot Beef Ragu with Pappardelle

Special Diets
High Fiber | Low Sugar | Vegetarian

Recipe Collections:

Italian Crock-Pot Recipes Slow Cooker Entree Recipes
Slow Cooker Lasagna Recipes High Fiber Crock-Pot Recipes
6 Quart Crock-Pot Recipes Kid Friendly Slow Cooker Recipes
Crock-Pot Lasagna Ricotta Rolls
Print Recipe
Crock-Pot Lasagna Ricotta Rolls Recipe
Your family is going to love these delicious lasagna rolls that are cooked in your slow cooker. Each roll is filled with a great ricotta filling and pairs great with a nice side salad and some crusty Italian bread!
Print Recipe
Crock-Pot Lasagna Ricotta Rolls Recipe
Your family is going to love these delicious lasagna rolls that are cooked in your slow cooker. Each roll is filled with a great ricotta filling and pairs great with a nice side salad and some crusty Italian bread!
Crock-Pot Lasagna Ricotta Rolls
Rating
Votes: 25
Rating: 3.6
You:
Rate this recipe!
Servings 6People
Prep Time 30Minutes
Cook Time 4 - 6Hours On LOW
Ingredients
  • 1 Pound Lasagna Noodles About 14 - 15 Noodles
  • 48 Ounces Jarred Marinara Sauce Or Homemade Marinara Sauce
  • 3 Cups Shredded Mozzarella Cheese
  • 15 Ounces Ricotta Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 2 Large Eggs
Servings: People
Ingredients
  • 1 Pound Lasagna Noodles About 14 - 15 Noodles
  • 48 Ounces Jarred Marinara Sauce Or Homemade Marinara Sauce
  • 3 Cups Shredded Mozzarella Cheese
  • 15 Ounces Ricotta Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 2 Large Eggs
Servings: People
Rating
Votes: 25
Rating: 3.6
You:
Rate this recipe!
Servings 6People
Prep Time 30Minutes
Cook Time 4 - 6Hours On LOW
Instructions
  1. Cook the lasagna noodles to the al dente stage according to the directions on the package of pasta.
  2. Drain noodles and then rinse in cool water to stop cooking. Set aside.
  3. In a medium bowl mix together 2 cups of the mozzarella cheese, ricotta cheese, Parmesan cheese and the eggs until combined. Set aside.
  4. Take one noodle at a time and lay it out flat on the counter-top.
  5. Spoon one heaping spoonful of the ricotta cheese mixture onto the bottom half of each noodle and roll the noodle up around the ricotta mixture.
  6. Pour one jar of the marinara sauce in the bottom of a 5 to 6 quart slow cooker.
  7. Layer the rolled lasagna noodles in the marinara sauce until you have no more noodles left.
  8. Cover and cook on LOW for 4 to 6 hours.
  9. One hour to 30 minutes before serving, add in the second jar of marinara sauce and sprinkle the remaining 1 cup of mozzarella cheese on top.
Nutrition Information
Calories: 861kcal, Total Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 7g, Cholesterol: 174mg, Sodium: 2113mg, Potassium: 848mg, Carbohydrates: 75g, Dietary Fiber: 5g, Sugars: 13g, Protein: 62g, Vitamin A: 65%, Vitamin C: 20%, Calcium: 126%, Iron: 26%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Crock-Pot Lasagna Ricotta Rolls

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Filed Under: Entrees, Fall Recipes, Spring Recipes, Summer Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Dry Noodles, Easy Crock-Pot Recipes, Eggs, High Fiber, Kid Friendly, Lasagna, Lasagna Noodles, Low Sugar, Marinara Sauce, Mozzarella, Mozzarella Cheese, Noodles, Parmesan Cheese, Pasta, Pasta Sauce, Ricotta, Ricotta Cheese, Spaghetti Sauce, Vegetarian

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Comments

  1. Platt College says

    August 29, 2016 at 10:10 PM

    I love my crock pot and love lasagna. We have to try this recipe.

    Reply
    • Lady Heidi says

      August 30, 2016 at 4:30 PM

      Be sure to come back and let us know if you liked the recipe!

      Reply
  2. Amelie Moore says

    September 22, 2016 at 1:48 AM

    Love this recipe! Definitely comforting

    Reply
    • Lady Heidi says

      September 22, 2016 at 4:58 PM

      Thanks Amelie!

      Reply

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