Slow-Cooker Lasagna

Uncooked lasagna noodles are layered in a slow-cooker with beef, pasta sauce, mushrooms, ricotta cheese, and finally, mozzarella cheese.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 361
Caloriesfromfat 30 %
Fat 12.2 g
Satfat 6.5 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 28.6 g
Carbohydrate 31.1 g
Fiber 3.2 g
Cholesterol 61 mg
Iron 2.9 mg
Sodium 595 mg
Calcium 307 mg


1 pound ground round
2 teaspoons bottled minced garlic
1 teaspoon dried Italian seasoning
1 (26-ounce) jar chunky garden-style pasta sauce
1/3 cup water
8 uncooked lasagna noodles
Cooking spray
1 (4 1/2-ounce) jar sliced mushrooms, undrained
1 (15-ounce) carton part-skim ricotta cheese
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided


Cook beef, garlic, and Italian seasoning in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain; set aside.

Combine pasta sauce and water in a small bowl; set aside.

Place 4 uncooked noodles in a 4-quart electric slow cooker coated with cooking spray, breaking noodles to fit. Layer with half each of beef mixture, pasta sauce mixture, and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, pasta sauce mixture, and mushrooms. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat setting to low; cook 5 hours.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note