Slow Cooker Lasagna

Make sure to buy traditional dry lasagna noodles for this recipe—not prebaked. But you can play around with the jarred marinara sauce for different flavor, using a spicy arrabiata or olive-packed puttanesca.

By Woman's Day Kitchen

Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    613
Total Fat    24g
Saturated Fat    12g
Cholesterol    88mg
Sodium    1172mg
Total Carbohydrate    57g
Dietary Fiber    5g
Sugars    n/a
Protein    40g
Calcium    --

Lisa Hubbard

Serves: 6

Total Time: 4 hr 20 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1 container(s) (15-oz) part-skim ricotta
    1/4 cup(s) (1 oz) grated Parmesan
    8 ounce(s) (2 cups) part-skim mozzarella, grated
    Kosher salt and pepper
    2 cup(s) baby spinach, roughly chopped
    3/4 pound(s) lean ground beef (at least 90% lean)
    2 clove(s) garlic, finely chopped
    1/2 teaspoon(s) dried oregano
    1 jar(s) (26-oz) marinara sauce
    12 dry lasagna noodles (from a 1-lb box)

Directions

    In a medium bowl, combine the ricotta, Parmesan, 1 cup of the Travel Agency Hong Kong mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.
    In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread LED Dimmer Switch the meat evenly on the bottom of the slow cooker.
    Top with a layer of the noodles, breaking them to fit as necessary. Spread 1?3 of the remaining sauce (3?4 cup) over the noodles and dollop with 1?3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.
    Top with a layer of noodles, the remaining sauce and remaining ricotta electric motor ac mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.