Slow Cooker Lasagna Recipe

October 7, 2008

Creating something special in the kitchen for your family doesn’t have to be a time consuming event. With this Italian recipe, we’ve taken a tried-and-true original and given it a unique twist. This pasta recipe is sure to become a standout family favorite and a recipe box staple in your home.

Great lasagna doesn’t have to mean lots of time and perfectly layered squares. This Italian recipe is easier to prepare and still has all the rich flavors of lasagna to enjoy. Put it together and forget about it while you go about your other to-dos. Slow Cooker Lasagna is also a great dinner idea for Halloween night!

Serves:6
Prep time: 20 minutes
Cook time: 3-4 hours
Approximate cost: $2.50 per serving

INGREDIENTS
1 pound lean ground beef, cooked and drained
32 ounce jar of your favorite red pasta sauce
16 ounces cottage cheese or ricotta cheese
1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed.
2 cloves garlic, minced*
1/4 teaspoon dried oregano*
1/4 teaspoon dried basil*
1/2 cup onion, finely minced
2 cups (8 ounces) Mozzarella cheese, shredded
Parmesan cheese, to taste
Olive oil or cooking spray, as needed

INSTRUCTIONS

Grease the inside of your slow cooker with olive oil or cooking spray.
Combine beef, sauce, spices, garlic and onion in a medium-sized bowl and mix well.
Combine cheese, except for Parmesan, in a separate medium-sized bowl.
In the slow cooker, start with the beef mixture (about a fifth depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about a fifth). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese.
Cover and cook on low for 3-4 hours. Serve with salad and garlic bread.

*If your pasta sauce has already been flavored with herbs and garlic you may omit these ingredients if desired.

Tip: For a vegetarian recipe, substitute one package of soy crumbles for the lean ground beef.

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