Slow Cooker Lasagna

Oxmoor House
This recipe is so easy, you may never go back to the conventional method with boiled noodles and complicated assembly.
4 servings


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1 pound ground chuck
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce (we tested with Ragú Chunky Garden-Style)
1/3 cup water
8 lasagna noodles, uncooked
1 (4 1/2-ounce) jar mushrooms
1 (15-ounce) carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided


Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a small bowl.

Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.

Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.

Created date

October 2003