Slow Cooker Lasagna with Meat Sauce Recipe

Nothing fancy or difficult here.

Here's a quick and simple lasagna recipe that's no fuss guaranteed. Even your pickiest eater will love this one AND it has a hidden boost of nutrition in it too :)

What you need.

  •  1lb ground meat (Season if you prefer, even just some olive oil and garlic. Oregano and basil are good   too.
  • 5 cups tomato sauce (I like to make it from scratch too but it works just as well with jarred sauce)
  • 1/2 to 1 cup steamed mixed vegetables. You can use last night's left over veggies too! (I like the broccoli, cauliflower and carrot medley the best.
  • 1 cup of water
  • 2 cups grated mozzarella
  • 1 cup ricotta
  • 2 tbsp chopped, fresh flat leaf parsley
  • lasagna noodles, uncooked (1 box will do, approximately 8-9 noodles)
  • Some suggested options - fresh chopped spinach, grated parmigiana

Here's what you do.

1. Make the meaty sauce:

  • Brown your ground meat. (I like to add some spinach to the meat at this point)
  • While the meat is browning, puree or mash the vegetables.
  • Add the cooked meat and pureed vegetables to your tomato sauce.
  • Add water to the sauce. (Don't skip this step. The noodles need the extra liquid)

2. Mix the cheese filling:

  • Add mozzarella, ricotta and parsley in a bowl and toss.

3. Layer:

  • To begin, add a little sauce to the bottom of your slow cooker.

  1. Put down a layer of noodles. Break them up to make them fit.
  2. Cover noodles with meat sauce.
  3. Add a layer of the cheese/parsley mixture.
  4. Repeat 3 to 4 times - depending on the size of your slow cooker, ending with a sauce layer. 

4. Set your slow cooker on LOW. Cook for about 4 hours. I have never let it cook more than 4 1/2 hours. I find the edges start to burn and it dries out really quickly after that point.

5. Finish:

  • After it's finished, add some more grated mozzarella or parmigiana to the top and allow to melt, on the warm setting, before serving.
Serve with a green, leafy salad and warm whole grain bread.