Slow Cooker Lasagna – Once Nancy discovered this recipe she never cooked lasagna in the oven again.
Romans were famous for embracing local customs, cultures, and foods into their society so it wasn’t long before this became commonplace in their cuisine. Rome came to adore the lagonon noodle, a flatbread dough cut into thin strips, then smothered in a various toppings. Under Roman influence, the recipe made its way to Italy where chefs altered it until it became the amazing dish we know today.
Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.
Try some of our other Italian recipes
Slow Cooker Lasagna
Equipment
- Slow cooker
Ingredients
- 1 lb lean ground beef
- 1 jar pasta sauce (we prefer Prego Traditional)
- 8 oz can of no salt added tomato sauce
- 1/2 pkg no-boil lasagna noodles
- 1 jar alfredo pasta sauce
- 3 cups Mozzarella cheese shredded
- 1/4 cup grated parmesan cheese
Instructions
- Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
- Spray 4 to 5 quart slow cooker with nonstick cooking spray.
- Spread 3/4 cup of pasta sauce in the bottom of slow cooker.
- Stir remaining pasta sauce and tomato sauce into ground beef.
- Layer 3 lasagna noodles over sauce in slow cooker. Breaking noodles if necessary. Top with 1/3 of the alfredo sauce, spreading evenly. Sprinkle with 1 cup of mozzarella cheese. Top with 1/3 ground beef mixture
- Repeat last step two more times.
- Top with two lasagna noodles and sprinkle parmesan cheese over top.
- Cover and cook on LOW setting for 4 hours
