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Posted 1860 days ago
Picking up on Carl's point - what do you do with the mixture made at step 3?
Is this just the one you use on the top (the last cup of mozzarella cheese). So there'll be 3 layers in total and the bottom 2 layers will have 1 cup of mozzarella cheese with the top layer having the mixture made at step 3?
Posted 1882 days ago
Made lasagne and it was fantastic. Really pleased with the results am now going to try lamb loaf.
Posted 2327 days ago
At step 3 you are told to add half of the three cups of mozzarella cheese to the egg/cheese mixture (i.e. add 1.5 cups).

Then at step 6 it tells you to top the layer of noodles with 1 cup of mozzarella cheese and then repeat layers.

Now if, at step 6, it really means the cheese mixture made in step 3, then you are left with nothing to do with the remaining 1.5 cups of mozzarella cheese you didn't add at step 3.

Alternatively, if at step 6 it really means 1 cup of mozzarella cheese, then nowhere does it tell you what to do with the cheese mixture you made in step 3!
Posted 2519 days ago
Thanks, I have just added it.
Posted 2520 days ago

Slow Cooker Recipes > Beef Recipes

Slow Cooker Recipe

Glorious Slow Cooker Lasagna

Glorious Slow Cooker Lasagna

Slow Cooker Lasagna is rated 2.9 / 5 based on 26 votes.

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 16
Cooking time:

OK, you have to brown the beef and simmer the sauce for about 15 minutes before you use your slow cooker. But that’s made up for by the fact that you do not have to cook the noodles. Just layer them in the slow cooker, and they’ll cook right there. This is a hearty meal that serves a crowd. Enjoy with a nice chianti, cabernet, or merlot, though some people like to pair it with a Shiraz.


  • 1.5 lb (700 g) lean ground beef
  • 2 onions chopped
  • 4 garlic cloves minced
  • 2.8 lb (1.2kg) jar chunky pasta sauce
  • 14 oz (400g) can diced tomatoes (do not drain)
  • ¾ cup water
  • salt and pepper to taste
  • 15 oz (400g) container part-skim ricotta cheese
  • ¼ cup chopped parsley
  • 1 egg beaten
  • 3 cups

    shredded mozzarella cheese

  • 16 oz (450 g) package mafalda (mini lasagna) noodles
  • ½ cup grated Parmesan cheese


  • Brown ground beef, chopped onions, and garlic in a large skillet. Add salt and pepper to taste. Drain fat.
  • Add spaghetti sauce, diced tomatoes, and water. Simmer for about 15 minutes.
  • In large bowl, combine ricotta cheese, parsley, and egg. Beat well. Add 1 cup mozzarella cheese.
  • In slow cooker, pour 1 cup of the beef-tomato sauce.
  • Top with a layer of uncooked mafalda noodles.
  • Top with 1 cup mozzarella cheese.
  • Repeat layers, ending with remaining mozzarella cheese on top.
  • Cover and cook on Low setting for 6-7 hours.
  • Do not stir, or you’ll ruin the layers you’ve created.
  • Serve garnished with Parmesan cheese.
  • Recipe End

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