Slow Cooker Lasagna II

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
2. Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
3. Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.

Share It

Reviews (40)

Your Rating:

79

LoveMyCattleDog

Jun. 15, 2009

"I totally disagree with the other review. I just made this and it was so convenient and delicious. I loved it and will definitely make it again. It's better than turning on the oven, especially this t..." See moreime of year, and it cooked nicely without having to watch it and worry about it bubbling over. The key is convenience and my husband, who is Italian, loved it also. Thank you!"

39

KellyT

Jun. 11, 2009

" you do all that work for a normal lasgana then have wait 2 hours? i put noodles in broken into pieces instead of boiling to reduce prep time. wont use again sorry, just regular lasagna if you ask me...." See more"

35

MaryLou

Nov. 10, 2009

"I used the oven ready noodles, so no need to cook them first. I also added extra italian spices and did not add the eggs. It was awesome! I plan to make again soon...." See more"