Crock pot Lasagna

READY IN: 5hrs 10mins
Top Review by Journey 88

I doubled everything but the noodles (I have a very big crock pot) and substituted spinach for the ground beef. I put it on the lowest setting for eight hours and when I got home, I turned the pot to high and sprinkled some more cheese on top. That melted for a few minutes and I served it with garlic toast and salad. It was a great, easy meal.

Ingredients Nutrition

  • 8 lasagna noodles, uncooked
  • 453.59 g ground beef
  • 4.92 ml italian seasoning
  • 793.78 g jar spaghetti sauce (I use Bartolini marinara with burgundy wine)
  • 78.07 ml water
  • 113.39 g can sliced mushrooms (I'll add more next time!)
  • 425.24 g ricotta cheese
  • 473.18 ml shredded mozzarella cheese (I used a whole 3 cup package)

Directions

  1. Break noodles.
  2. Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
  3. Drain.
  4. Stir in Italian seasoning.
  5. Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
  6. Repeat layers.
  7. Cover.
  8. Cook on low 5 hours.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a