Photo of Slow cooker lasagna stew by WW

Slow cooker lasagna stew

Total Time
6 hr 20 min
20 min
6 hr
Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home.


Uncooked 93% lean ground beef

1 pound(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 large clove(s), minced

Canned crushed tomatoes

28 oz

Canned tomato sauce

15 oz

Table salt

1 tsp(s)

Dried oregano

1 tsp(s)

Dried basil

½ tsp(s)

Crushed red pepper flakes

¼ gm, or to taste

Part-skim ricotta cheese

1 cup(s)

Part-skim mozzarella cheese

1½ cup(s), shredded, shredded, divided

Uncooked lasagna noodles

6 item(s), no-cook

Shredded parmesan cheese

½ cup(s), strong-flavoured like Romano or Parmigiano Reggiano


  1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavours to blend.
  2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  3. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.


To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.