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Slow-Cooked Lasagna Recipe

Slow-Cooked Lasagna Recipe photo by Taste of Home

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This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow cooker crock.—Rebecca Goodwin, Bowling Green, Kentucky

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Slow-Cooked Lasagna Recipe

Prep: 45 min. Cook: 4-1/4 hours + standing

Yield: 6 Servings

45 255 300

Ingredients

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (24 ounces) herb and garlic pasta sauce
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 no-cook lasagna noodles
2 tablespoons shredded Parmesan cheese

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper.
Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting. Yield: 6 servings.

Originally published as Slow Cooker Lasagna in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Slow-Cooked Lasagna

Slow-Cooked Lasagna

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Reviewed on Sep. 17, 2012 by shermanhenryfloyd

Instead of "running down" this recipe, double and use a larger slow cooker to meet YOUR needs!!

Reviewed on Sep. 17, 2012 by Doowop01

Please tell me how 4 lasagna noodles will feed 6 people? Wouldn't it be smarter and more time saving to make a larger pan of this and have some for leftovers? If I'm going to go to all the trouble of making lasagna, there will be leftovers!

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