Slow Cooker Lasagna

Yield: 8 servings ( Serving Size: servings )
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  • 1 container(s) (15 oz) ricotta cheese
  • 1 jar(s) (26 oz) spaghetti sauce
  • 1 package(s) (7 oz) shredded mozzarella cheese, divided
  • 1 eggs
  • 2 tablespoon(s) fresh parsley
  • 1 1/2 pound(s) ground beef
  • 6 lasagna noodles, uncooked
  • 1/4 cup(s) parmesan cheese, divided
  • 1 cup(s) water


  1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.

  2. Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley.

  3. Spoon one cup meat sauce into slow cooker; top with single layer of noodles (broken to fit) and 1/2 cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.

  4. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand covered 10 minutes or until melted.
December 2010

This recipe is a personal recipe added by tinkerbelljax and has not been tested or endorsed by MyRecipes.

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