Slow Cooker Lasagna

  

My family loves Slow Cooker Lasagna! It’s so easy to do the day before (especially for Sunday lunch) and is always a crowd pleaser. Make this the night before, refrigerate and do NOT cook the lasagna noodles. The sauce will help soften the noodles.

This recipe is completely up to interpretation! Make sure and use plenty of sauce (the liquid) so that it doesn’t dry out. This also makes a ton so you can adjust the recipe accordingly. I start my slow cooker on high to get it warmed up then leave it on low for about 3-4 hours while we’re at church.

Slow Cooker Lasagna

Ingredients:

2 boxes lasagna noodles (broken into smaller pieces)

1 24 oz. container ricotta or cottage cheese

2 eggs

1 tsp garlic, minced

2 pounds ground beef (or ground turkey)

2 26 oz. jars spaghetti sauce (or make your own)

4 cups Italian 3-cheese blend, shredded (or mozzarella, I have also used sliced cheese)

Directions:

  • Stir together ricotta cheese, eggs and garlic.
  • Cook ground beef in large skillet then drain. Stir in spaghetti sauce. Feel free to add whatever seasonings you enjoy. I’ll use diced tomatoes, onions and mushrooms, too, if I have them.
  • Layer lasagna noodles, ricotta cheese mixture, shredded cheese, and beef mixture in a greased crockpot, ending with the beef.
 

 
 
Like to see more of our family favorites? Try my Omelette in a BagEasy EnchiladasStuffed Peppers and especially Chicken Marsala with Gorgonzola Cheese.
 
Slow Cooker Lasagna
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Wonderful make ahead dish for family get togethers or everyday meals.
Ingredients
  • 2 boxes lasagna noodles
  • 1 24-oz. container ricotta or cottage cheese
  • 4 cups Italian 3-cheese blend, shredded (or mozzarella)
  • 2 eggs
  • 1 tsp minced garlic
  • 2 pounds ground beef (or ground turkey)
  • 2 26-oz. jars spaghetti sauce (or make your own)
Instructions
  1. Grease the crock pot well.
  2. Stir together ricotta cheese, shredded cheese, eggs and garlic. Set aside.
  3. Cook ground beef in large skillet then drain.
  4. Add spaghetti sauce to meat and simmer for 10 minutes.
  5. Layer broken lasagna noodles, ricotta cheese mixture and beef mixture, ending with the beef.
  6. Cook on low for 3-4 hours.
Notes
I make this the night before and refrigerate and do NOT cook the lasagna noodles. The sauce will help soften the noodles.
Feel free to add whatever seasonings you enjoy.
I’ll also add diced tomatoes and mushrooms to the sauce if I have them.
Make sure and use plenty of sauce so that the lasagna doesn’t dry out.
This also make a ton so you can adjust the recipe accordingly.
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Comments

  1. Looks delicious and fabulous that you don’t have to cook the noodles.

  2. MMMm, mmm! I love me some lasagna, but if it’s made the crockpot, even better!!!! Less work for me!

  3. This looks super yummy! Love the Crock Pot idea. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  4. I love anything in the crockpot and lasagna is one of our favorites!

  5. I can never have too many crock pot recipes!

    I would love for you to share this with my readers at Mealtime Monday!

    Kaylee
    http://www.couponingncooking.com

  6. Looks beautiful and incredibly delicious! Thank you for linking to Foodtastic Friday!

  7. Hello Marty! Found you through Everyday Mom’s Meals and your feature. I have had the best time poking around your blog. I think we have a lot in common! We are your newest followers. We have a recipe link party I would love for you to check out. Looking forward to following you and have a terrific week!
    ~Kim
    http://sunflowersupperclub.blogspot.com/2012/08/weekend-potluck-30.html

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