Slow Cooker Lasagna
This easy lasagna recipe is one we made frequently for church potlucks when I (Jill) was growing up. I made it this past Saturday night, then turned it to warm until we were ready to eat after church. The whole family loved it (although I didn’t tell Israel there were mushrooms in it and had to hide them a little in each bite. lol). If you or your kids don’t like mushrooms, feel free to omit.
2 lbs. ground beef (or turkey)
1 T. Italian seasoning
2 (24oz.) cans spaghetti sauce
2 (4 oz.) cans sliced mushrooms, drained
3/4 cup water
1 lb. Lasagna noodles
1 (24 oz.) container cottage cheese (or ricotta cheese)
4 C. shredded mozzarella cheese
Grease 5 quart slow cooker. Cook beef & Italian seasoning, drain. Combine spaghetti sauce, mushrooms, cooked meat and water in bowl. Layer thinly: sauce mixture, 4-5 broken, uncooked noodles, cottage cheese and mozzarella cheese. Repeat 3-4 times. Cook on low for 6-8 hours.
Note: This is an easy recipe to make the night before and store in the fridge, then start the next morning in the slow cooker.
Photo credit: the best hubby in the whole world, Derick Dillard <3 😉
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.