This lasagna turned out surprisingly well in the slow cooker. I only gave it four stars because I feel that, while it is a good base lasagna, it needs a little bit more pizazz. Next time I make it I might do one or more of the following: Substitute bulk italian sausage for the ground beef, add garlic and/or italian seasoning & fennel to the meat as it's cooking, add a vegetable such as spinach or zucchini to one of the layers, don't go cheap on the pasta sauce, and add more cheese on top. I cooked this lasagna for a little over 4 hours and it was starting to get a little bit charred on the bottom. 6 hours definitely would have been disastrous, though I suppose it depends on your slow cooker. Lastly, I substituted cottage cheese for the ricotta and no one noticed a difference and I used dried parsley since that was what I had on hand. I will definitely be making this recipe again; it was delicious to come home to the smell of lasagna!
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This lasagna turned out surprisingly well in the slow cooker. I only gave it four stars...