Slow Cooker Cheesy Beefy Lasagna

"Great recipe that cooks while you are away; your house will smell like you slaved all day! Use regular noodles (not the no-boil noodles). You can brown the meat and onion the night before and assemble in the morning. This recipe was passed onto me by my friend Melissa."
photo by TheDancingCook photo by TheDancingCook
photo by TheDancingCook
photo by TheDancingCook photo by TheDancingCook
photo by TheDancingCook photo by TheDancingCook
Ready In:
3hrs 15mins




  • Brown meat and onion in skillet, drain.
  • Combine meat, sauces, tomatoes and seasoning in a bowl, set aside.
  • Combine ricotta, parmesan and 2 cups of the mozzarella in a bowl, set aside.
  • Spray crockpot lightly with cooking spray, bottom and sides; cover bottom of cooker with 1/4 of the sauce.
  • Layer in 4 lasagna noodles, breaking to fit.
  • Top with half of the cheese mixture.
  • Continue alternating layers : sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce on top.
  • Cover and cook on low approximately 6 to 8 hours or on high for 3 to 4 hours, until noodles are al dente.
  • Sprinkle with mozzarella and some more italian seasoning on top of cheese and let melt before serving.
  • *Fill your slow cooker between 1/2 and 2/3 full, or it will boil over.

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