Slow-Cooker Lasagna

Can double this Can prepare and cook, then freeze

Slow-Cooker Lasagna

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. lean ground beef (could be substituted for italian sausage)

  • 1

    jar spaghetti sauce

  • 1

    c. water

  • 1

    15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)

  • 1

    pkg. Kraft Italian Cheese (approx. 2 cups)

  • ¼

    c. grated parmesan cheese

  • 1


  • 2

    tbsp. parsley

  • 6

    lasagna noodles, uncooked


Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. * *Ours only cooked for about 3 1/2 hours because I had a hungry husband and it was fine! Plus the meat is cooked beforehand so it is safe. :)


Facebook Conversations