Slow Cooker Lasagna

  • Yield: 8 servings


1pound ground beef
26fluid ounces spaghetti sauce (1 jar)
15ounces ricotta cheese (1 container)
7ounces shredded mozzarella cheese
1/4cup parmesan cheese, divided
1-- egg
2tablespoons chopped fresh parsley
6-- lasagna noodles, uncooked



Brown meat in large skillet; drain.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. parmesan, egg and parsley.

Sppon 1 cup meat suace into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture.

Cover with 2 cups of the remaining meat sauce.

Top with remaining noodles, broken to fit, cheese mixture and meat sauce.

Cover with lid.

Cook on low 4 to 6 hours or until liquid is absorved.

Sprinkle with remaining cheeses.

Let stand, covered, 10 minutes or until melted.


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