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Crockpot Lasagna by


8 lasagna noodles, uncooked
1 pound ground beef
1 teaspoon Italian seasoning
1 jar spaghetti sauce
1/3 cup water
4 oz. mushrooms
15 oz. ricotta cheese
2 cups shredded Mozzarella cheese


Break noodles and place half in bottom of greased slow cooker. Brown ground beef and drain fat. Stir in Italian seasoning, spread half over noodles. Layer half the sauce and water, half the mushrooms, half the ricotta cheese and half the mozzarella. Repeat layers. Cover and cook on low for 5 hours.

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