Fix it and forget it: How to make lasagna in your slow cooker

A collection of more than 150 of the very best harvest recipes from the New York Times bestselling series, Fix-It-and-Forget-It Best of Fall Recipes includes fan favorites that capture the spirit of fall, everyone’s favorite time of the year. Hope Comerford is the blogger behind A Busy Mom’s Slow Cooker Adventures and is the editor and author of several Fix-It and Forget-It books. She is passionate about slow-cooking and writing easy, delicious recipes.

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Recipe: Slow-Cooker Lasagna

Makes 6–8 servings 

Ideal slow cooker: 4-qt.

  • 1 lb. ground beef, browned 
  • 4–5 cups spaghetti sauce, depending on how firm or juicy you like the finished lasagna 
  • 1 (24-oz.) container cottage cheese 
  • 1 egg 
  • 8–10 lasagna noodles, uncooked 
  • 2–3 cups mozzarella cheese

1. Combine ground beef and spaghetti sauce in a bowl. 

2. Combine cottage cheese and egg in a bowl. 

3. Layer half each of the ground beef mixture, the uncooked noodles, the cottage cheese mixture, and the mozzarella cheese in slow cooker. Repeat layers. 

4. Cover and cook on high 4 to 5 hours or on low 6 to 8 hours. 

Like this recipe as much as we do? Click here to purchase a copy of “Fix-It-and-Forget-It Best of Fall Recipes.”

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