Slow-Cooker Lasagna

Total Time
9 hr 22 min
5 hr
4 hr 12 min


olive oil

2 tsp

uncooked lean ground beef

1 pound(s), (7% fat or less)

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

canned crushed tomatoes

28 oz, (1 can)

canned tomato sauce

15½ oz, (1 can)

dried oregano

1 tsp

table salt

1 tsp

dried basil

½ tsp

red pepper flakes

¼ tsp

shredded part-skim mozzarella cheese

1½ cup(s)

part-skim ricotta cheese

1 cup(s)

uncooked lasagna noodles

6 item(s)

grated Parmesan cheese

½ cup(s)


  1. Heat oil in large heavy nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, breaking up beef with side of wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, salt, basil, and pepper flakes; reduce heat and simmer 5 minutes to allow flavors to blend.
  2. Meanwhile, stir together 1 cup of mozzarella and the ricotta in medium bowl.
  3. Spoon one-third of beef mixture into 5-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef mixture; top with half of mozzarella mixture. Repeat layers once; top with remaining beef mixture. Cover and cook on Low 4–6 hours. Remove cover and turn off heat.
  4. Sprinkle remaining 1/2 cup mozzarella and the Parmesan over beef mixture. Cover and set aside until mozzarella is melted and lasagna sets up, about 10 minutes.
  5. Per serving: 1/6 of lasagna


An arugula, Belgian endive, and radicchio salad dressed with balsamic vinegar would be a light and refreshing way to start the meal.

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