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We love lasagna but never have enough time for it to cook in the oven. I modified our favourite recipe and have found this version works well. The best part is that it is ready when we get home from work.
Ingredients
- 1 lb. ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jar spaghetti sauce or tomato sauce
- 1 package no-cook lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 500ml container ricotta cheese
- 1 egg
- 1/3 cup milk
- 1/2 cup water
- 1/2 cup Parmesan cheese
- Salt
- Pepper
Directions
- Spray a large skillet with cooking spray. Brown beef, garlic and onion then stir in spaghetti sauce and water (the noodles will absorb some of this liquid during cooking) .
- In a separate bowl combine ricotta, milk, and egg. Stir until smooth. Add salt and pepper to taste.
- Oil slow cooker (or use a slow cooker insert bag) and cover bottom of pot with sauce mixture. Cover with a layer of noodles, 1/3 of cheese mixture, 1/4 of meat sauce and top with mozzarella and parmesan cheese. Continue two more layers depending on the size of your pot.
- Top with remaining meat sauce and sprinkle with cheese.
- Cook on low for 6 hours or until noodles are cooked and liquid has been absorbed but lasagna is not dry.
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Helen | January 15, 2009 at 10:45 am - §
This slow cooked lasagna recipe is the answer to my problem of not having enough time to cook my husband's favourite pasta dish. The prep of a traditional lasagna is much the same as this (if you use no cook noodles) but having to be at home for 1 1/2 to 2 hours for cooking is impossible most days. This recipe was easy to prepare and the result were much the same as what I made in the oven. I tested this recipe three times (my husband really liked it) and found the slow cookers with the option to put the crockery in the oven (Crock-Pot Versaware with saute feature and All-Clad Electric Slow Cooker) meant you could have a bubbly cheese topping. The slow cookers with out this option (I tested it with the Hamilton Beach Stay or Go) worked well also, the cheese melted when I added a little extra at the end - but it was not quite the same as the oven style I usually make. Still - very tasty!
gloria Folden | March 11, 2009 at 3:30 pm - §
I would like to try this recipe but I am wondering what size jar of sauce you buy?
Heather | March 16, 2009 at 1:38 pm - §
I accidently DIDN'T use the no-cook noodles, and boiled them for 10 minutes beforehand which worked out fine.I doubled the recipe to fill my crock pot which was okay, except I didn't need even 1 box of noodles - not sure how I was supposed to fit 2 BOXES? It turned out very watery too, so I was scooping out the water at the top when it was done - recommend not adding water.I also used regular cottage (not dry curd) instead of ricotta which worked out well. Turned out the ricotta cheese was going to be $14 in itself! Don't have to use parmesan either if you are trying to cut back on costs.