|Nutritional Guidelines (per serving)|
A jar of spaghetti sauce and classic lasagna cheeses and seasonings makes this a delicious meal, and the slow cooker makes it a snap to prepare and cook.
Serve it with garlic bread and a simple tossed green salad or a Caesar salad.
- 1 pound ground beef
- 1 large onion (finely chopped)
- 2 garlic cloves (crushed and minced)
- 1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10-ounce jar)
- 1 (8-ounce) package no-boil lasagna noodles
- 16 ounces mozzarella cheese (shredded)
- 1 pound ricotta cheese
- 1/4 cup milk
- 1 egg
- 1/2 cup Parmesan cheese (shredded)
- Salt and pepper to taste
In a large skillet over medium heat, cook the ground beef with the onion until the beef is no longer pink. Add the garlic and continue cooking for 1 minute longer. Drain off any grease.
Add the spaghetti sauce to the browned ground beef mixture. Mix well.
In a separate bowl, mix the ricotta cheese, milk, and egg until well blended and smooth. Add the mozzarella cheese and the Parmesan, blending thoroughly.
Grease the bottom and sides of the slow cooker crockery insert with vegetable shortening.
Put about one-quarter of the meat and sauce mixture in the bottom of the slow cooker. Put a layer of noodles on top of that (break or cut them if needed). Put about one-third of the cheese mixture on top of that. Repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce.
Cover and cook on low for 4 to 6 hours or until noodles are tender.
Note: Another version you might like is Meg's crock pot lasagna. The seasonings are similar but it's made with cottage cheese and a homemade tomato sauce. Char's lasagna for the slow cooker is made with Italian sausage, and Frank's crock pot lasagna is made with a combination of both ground beef and sausage.
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