Slow-Cooker Lasagna

The luscious layers of a lasagna are always impressive. The ease of this Slow-Cooker Lasagna makes this recipe even better.

Slow-Cooker Lasagna
 
Makes 8 servings
Ingredients
  • 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)
Instructions
  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,
  3. cup each mozzarella and Monterey Jack, spinach, and eggs.
  4. 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.
  5. 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.
Notes
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.

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2017-08-04T21:27:52+00:00