Slow Cooker Lasagna
Slow cooker lasagna has layers of tomato meat sauce, tender lasagna noodles and a rich creamy cheesy filling!
Servings: 8 servings
Equipment
Ingredients
- 1 pound lean ground beef
- 1 (24 ounce each) jar pasta sauce
- 15 ounces ricotta cheese 1 ¾ cups
- 2 cups shredded mozzarella cheese divided
- ¼ cup grated Parmesan Cheese divided
- 1 egg
- 6 lasagna noodles uncooked
Instructions
- Brown ground beef in a large skillet; drain any fat. Stir in pasta sauce.
- In a medium bowl mix ricotta, 1½ cups mozzarella, 2 tablespoons Parmesan, and egg.
- Spoon ⅓ of the meat sauce into the bottom of a greased 6QT slow cooker. Lay 3 noodles overtop (broken to fit), followed by half of the cheese mixture.
- Layer another ⅓ of the meat sauce. Top with remaining noodles, cheese mixture, and meat sauce in that order.
- Cover and cook on low for 4 to 6 hours or until liquid is absorbed.
- Sprinkle with remaining cheeses; let stand, covered for 10 minutes or until melted. Optionally, broil the cheese for 2-3 minutes.
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 483kcal