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Slow-Cooked Lasagna

This traditional favorite is made super easy in a slow cooker. The finished Crock-Pot lasagna 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
  • Total Time
    Prep: 45 min. Cook: 4-1/4 hours + standing
  • Makes
    6 servings

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 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.

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