Easy Slow Cooker Lasagna

Slow Cooker Lasagna

  • 8 lasagna noodles, uncooked
  • 1 lb. ground beef or ground turkey
  • 1 tsp. Italian Seasoning
  • 28 oz. jar spaghetti sauce
  • 1/3 cup water
  • 1 small carton of fresh mushrooms
  • 15 oz. ricotta or 24 oz. cottage cheese (can use low fat)
  • 2 cups shredded mozzarella cheese
  • 1 red pepper
    *1 sweet onion


  1. Break noodles. Place half in bottom of greased slow cooker or use a Reynolds Slow Cooker Bag and there’s no mess.

  2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.

  3. Layer half of sauce and water, half of mushrooms, half the pepper, half of the onion, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.

  4. Cover. Cook on low for 4-5 hours. (You can also double these ingredients and make 3 layers.)

**Note - the first time I made this I cooked the noodles 5 hrs. They were very perfect. However, when I warmed this up the noodles became mush. I now cook it for 4 hrs.

I have been looking for different recipes for my slow cooker. This really sounds good. will be giving it a try. Thank you.

Do you think that if I made this up the night before and refridgerated it I could cook it maybe 6 or 7 hours on low? Like the recipe but I am out of the house for more than 4 hours before desired time to eat.