Slow-Cooker Lasagna
Makes 8 servings
  • 1 pound ground beef
  • 1 cup diced onion
  • 2 (24-ounce) jars fire roasted tomato and garlic pasta sauce,* divided
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1½ cups shredded mozzarella cheese, divided
  • 1½ cups shredded Monterey Jack cheese, divided
  • 1 cup chopped fresh spinach
  • 2 large eggs, lightly beaten
  • 12 uncooked lasagna noodles (not oven-ready)
  1. In a large skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is browned and crumbly; drain. Stir in 3½ cups pasta sauce, Italian seasoning, salt, and red pepper; cook, stirring occasionally, for 3 minutes.
  2. In a large bowl, stir together ricotta, cup each mozzarella and Monterey Jack, spinach, and eggs.
  3. Spread ¾ cup pasta sauce in bottom of a 6-quart slow cooker. Top with 4 noodles, breaking noodles as needed to fit. Spread one-third of meat mixture onto noodles. Spread half of cheese mixture onto meat mixture. Starting with noodles, repeat layers once. Top with remaining 4 noodles and remaining meat mixture. Spread remaining pasta sauce onto meat sauce.
  4. Cover and cook on low until noodles are tender, 4 to 5 hours. Sprinkle with remaining ½ cup each mozzarella and Monterey Jack. Cover and cook until cheese is melted, about 10 minutes. Uncover and let stand for 10 minutes before serving.
Kitchen Tip: Cooked-on cheese and sauce can be tough to clean, so use a
slow-cooker liner when making this meal for even greater convenience.
Liners can be found with plastic wrap and foil in grocery stores.

*We used Classico Fire Roasted Tomato & Garlic Pasta Sauce.
Recipe by Paula Deen Magazine at