Slow Cooker Lasagna is rated
based on 26 votes.
Slow Cooker Size
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
2.8 lb (1.2kg)
14 oz (400g)
(do not drain)
salt and pepper
15 oz (400g)
¼ cupchopped parsley
16 oz (450 g)
mafalda (mini lasagna) noodles
½ cupgrated 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
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.