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Slow-Cooker Lasagna


Can double this

Can prepare and cook, then freeze

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Rate this recipe 5/5 (1 Votes)
Slow-Cooker Lasagna 0 Picture


  • 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)
  • 1/4 c. grated parmesan cheese
  • 1 egg
  • 2 tbsp. parsley
  • 6 lasagna noodles, uncooked



Step 1

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. :)

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