Taste of Home offers an easy slow cooker lasagna recipe that uses no-cook lasagna noodles, tomato paste, tomato sauce, three kinds of cheese, ground beef, onions, garlic and seasonings. Assemble this layered dish in less than 30 minutes, and let it cook for 4 to 5 hours until the noodles are tender.
Slow Cooker Lasagna
This slow cooker lasagna recipe was originally published in the January/February 2000 edition of Taste of Home magazine. It serves six people, and each slice contains 482 calories, 20 grams of fat and 1,317 milligrams of sodium.
Prep time: 25 min.
Cook time: 4 to 5 hours
Ready In: 4 hours 25 min.
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 29-ounce can tomato sauce
- 1 cup water
- 1 6-ounce can tomato paste
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 8-ounce package no-cook lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 1/2 cups cottage cheese
- 1/2 cup grated Parmesan cheese
Step 1: Saute the beef and onion together in a sauce pan on medium heat until the meat is fully cooked. Add the garlic and let it cook for another minute. Drain the excess fat and add the tomato sauce, paste, water, salt and oregano. Stir well.
Step 2: Add 1/4 of the sauce to a 5-quart slow cooker. Place 1/3 of the noodles onto the sauce to create another layer. Mix all of the cheeses together and spread 1/3 of the mixture onto the noodles. Repeat the layering process two more times and top it with the rest of the sauce.
Step 3: Cover the slow cooker with the lid and cook it for 4 to 5 hours. When the noodles are tender, the lasagna is done.