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Slow-Cooker Lasagna


No fuss slow cooked lasagna is perfect for a weeknight meal.

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Rate this recipe 4.5/5 (32 Votes)


  • 1 pound (450-g) extra lean ground beef
  • 1 (675-ml) jar pasta sauce
  • 1 cup water
  • 1 3/4 cups light ricotta cheese
  • 1 3/4 cups Kraft 4 cheese Italiano light shredded cheese, divided
  • 1/4 cup Parmesan cheese, divided
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 7 lasagna noodles, uncooked


Servings 6
Preparation time 15mins


Step 1

Brown meat in large skillet; drain.

Stir in pasta sauce and water. Mix ricotta, 1 cup shredded cheese, 2 tablespoons parmesan, egg and parsley until blended.

Scoop 1/2 of the meat sauce into slow cooker; top with half of the noodles, broken to fit and 1/2 the cheese mixture. Add the remaining meat sauce, noodles and 1/2 of the remaining cheese.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 minutes or until melted.


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