Slow-Cooker Lasagna


"One of the hardest parts of cooking lasagna is waiting for it to bake. This recipe is done in a slow cooker so that it will be ready when you get home from work or a long day of doing errands."
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Serving size has been adjusted!
Original recipe yields 8 servings


  • Prep

  • Cook

  1. Brown meat in large skillet; drain.
  2. Put diced tomatoes, vegetables and Italian seasoning in a saucepan. Cook until vegetables are softened. Use food chopper or blender to chop vegetables into smaller pieces. Add meat and water to tomato sauce mixture.
  3. In separate bowl, mix ricotta cheese, 1-1/2 cups mozzarella, 2 T Parmesan, egg & parsley.
  4. Spoon 1 cup meat sauce into slow cooker; top with 3 noodles, broken to fit; put cheese mixture on top of noodles, then cover with more meat sauce. Continue with noodle-cheese-sauce layers until all mixtures have been used.
  5. Put lid on slow cooker and cook on low for about 6 hours (noodles should be soft when fork is inserted). Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.


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