Easy Slow Cooker Lasagna Recipe

🧂 Ingredients

• 1 pound ground beef

  ground turkey, or Italian sausage
• 1 onion

  chopped
• 2 24-ounce jars of Italian pasta sauce
• 16 uncooked no-boil lasagna noodles
• 32 ounces part-skim ricotta cheese *
• 2 cloves garlic

  minced
• 2 cups shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups chopped fresh baby spinach
• 1 zucchini

  thinly sliced
• 1/4 cup finely-chopped fresh basil

Instructions

• 1 In a large skillet over medium heat, cook the ground meat, chopped onions, and
  garlic until brown. Set aside.
• 2 While the meat is cooking, chop the spinach and thinly slice the zucchini.
• 3 Spray the slow cooker insert with cooking spray. Then spread 1 1/2 cups of pasta
  sauce evenly along the bottom of the slower.
• 4 Layer 4 lasagne noodles over the top of the pasta sauce, breaking them into
  smaller pieces to evenly fit the insert. Then, layer 1/3 of the ricotta cheese
  over the noodles in dollops and spread with a spatula. Then sprinkle 1/3 of the
  Mozzarella and Parmesan cheese in an even layer. Add 1/3 of the meat mixture,
  followed by 1/3 of the spinach and 1/3 of the zucchini, and top with 1/3 of the
  remaining pasta sauce.
• 5 Repeat with layers of noodles, ricotta, Mozzarella, Parmesan, ground meat,
  spinach, zucchini, and sauce two more times for a total of 3 layers.
• 6 Top with one more layer of noodles topped with remaining pasta sauce and a
  sprinkling of Mozzarella.
• 7 Place the lid on the slow cooker and cook on high for 3 to 4 hours or on low for
  6 to 8 hours, or until the noodles are tender.
• 8 Turn off the slow cooker and sprinkle the top of the lasagna with Parmesan and
  chopped fresh basil or sometimes I use parsley. Let sit a few minutes before
  serving.

Nutrition Info