Delicious Lasagna

Points® value
Total Time
3 hr 35 min
32 min
3 hr 3 min
The slow cooker makes an extra-creamy, gooey lasagna—the last word in comfort food.


Cremini mushrooms

1 pound(s), sliced

Baby spinach

9 oz

Kosher salt

¾ tsp(s), divided

Uncooked extra lean ground beef 96 % lean 4% fat

¾ pound(s)

Sweet onions

1 small, chopped

Fresh garlic scapes

2 medium, minced

Canned crushed tomatoes

28 oz

Canned tomato sauce

15 oz

Dried oregano

1 tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Part-skim ricotta cheese

1½ cup(s)

Shredded part-skim mozzarella cheese

1½ cup(s), divided

Grated Parmesan cheese

5 tbsp(s), divided

Fresh basil

½ cup(s), thinly sliced, divided

Uncooked lasagna noodles

6 item(s)


  1. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until their liquid is released and almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 tsp salt. With a slotted spoon, transfer spinach mixture to a bowl. Discard liquid.
  2. Spray same skillet with nonstick spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, red pepper flakes, and remaining 1/2 tsp salt. Simmer 5 minutes.
  3. Meanwhile, in a medium bowl, stir together ricotta, 3/4 cup mozzarella, 2 tbsp Parmesan, and 1/4 cup basil.
  4. In bottom of a 6-qt slow cooker, spread one-third of beef mixture. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
  5. Cover and cook until noodles are tender when pierced with a knife, 3 to 4 hours on Low. Uncover and turn off slow cooker. Sprinkle remaining 3/4 cup mozzarella and 3 tbsp Parmesan over lasagna. Cover and set aside until cheese is melted, about 10 minutes. Sprinkle with remaining 1/4 cup basil. Cut into 8 portions.


You can make the mushroom mixture and the tomato-beef mixture up to 1 day in advance.To keep the cooking time the same, be sure to take them out of the refrigerator about 1 hour before assembling the lasagna.