Slow-Cooker Lasagna

September 21, 2018


1 lb lean ground beef or turkey
1 jar (26 oz) spaghetti sauce
1 cup water
1 container low fat ricotta cheese
1 8 oz. pkg. 2% milk shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese, divided
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked



  1. Brown meat in large skillet, drain.  Stir in spaghetti sauce and water.  In separate bowl, mix ricotta, 1 ½ cups mozzarella, 2 Tbsp Parmesan, egg and parsley

  2. Spoon 1 cup meat sauce into crock pot; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups of the sauce, then remaining noodles, followed by remaining cheese mixture.  Top with meat sauce and cover with lid

  3. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand, covered 10 minutes or until melted.


Serve with a side of your favorite vegetable or salad.  Enjoy!


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