Slow Cooker Lasagna (WW)

Slow Cooker Lasagna (WW)

Prep Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: beef, lasagna
Servings: 6 Servings


  • 1 Slow Cooker
  • 1 Large Skillet
  • 1 Medium Bowl
  • 1 Small Bowl


  • 1 lbs. Uncooked 93% lean ground beef
  • 1 Onion Chopped
  • 1 Garlic clove Minced
  • 28 oz. Canned crushed tomatoes
  • 15 oz. Canned tomato sauce
  • 1 tsp. Salt
  • 1 tsp. Dried oregano
  • ½ tsp. Dried basil
  • ¼ tsp. Crushed red pepper flakes Or more to taste
  • 1 cup Part-skim ricotta cheese
  • cup Shredded part-skim mozzarella cheese Divided
  • 6 Items Uncooked lasagna noodles
  • ½ cup Shredded parmesan cheese Or strong-flavored like Parmigiano Reggiano


  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.