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Slow Cooker Lasagna Recipe

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This recipe for Slow Cooker Lasagna, by , is from The Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Peterson


1 lb. ground beef
1 sm. onion.
1 med. clove garlic minced
28 oz. canned crushed tomatoes
15 oz canned tomato sauce
1 t salt
1 t dried oregano
1/2 t dried basil
1/4 t crushed red pepper flakes (optional)
1 C part-skim ricotta cheese
1 1/2 C part skim shredded mozzarella
6 dry no-cook lasagna noodles broken in 1/2
1/2 C shredded Parmesan cheese

Heat a large skillet over med-high heat. Add beef, onion, and garlic.
Cook stirring often, breaking up meat as it cooks and 5-7 minutes.
Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and pepper flakes.
Simmer 5 minutes.
Meanwhile, in a medium bowl, stir ricotta cheese and 1 cup mozzarella.

Spoon 1/3 of beef mixture into 5 qt slow cooker. 1/2 the noodles over the beef, 1/2 the ricotta, and repeat.
Finish with beef. Cover slow cooker on low 4-6 hours.

Ina small bowl, combine 1/2 C mozzarella, and Parmesan.
Sprinkle over beef.
Cover and set aside until cheese melts and the lasagna firms up, about 10 minutes.

8 servings 6 points each.

Number Of Servings:
Number Of Servings:




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