• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



While not critical the layers should be - meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese

To assist with cutting the lasagna sheets - use a plate the same size as the crock pot & cut around using a knife.


  • 1 lb ground beef
  • 1 large onion, finely diced
  • 2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
  • 1 lb jar tomato spaghetti sauce - choose your favorite flavor
  • 8 oz fresh lasagna sheets (no boil kind)
  • 1lb mozzarella cheese - grated/shredded
  • 1lb ricotta cheese
  • 2 oz parmesan cheese - grated/shredded
  • 1/4cup milk
  • 1 egg - lightly beaten
  • 1 tsp oregano
  • salt and pepper
  • Optional other favorite herbs - depends how much is in the sauce you use.
  • mushrooms - sliced and added at end of frying meat


  • Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
  • Fry until slightly browned.
  • Pour off any excess oil.
  • Add tomato sauce and heat through.
  • Meanwhile, gently combine the ricotta, milk and egg.
  • Then mix in the mozzarella and parmesan.
  • Retaining about 1 tbls of parmesan for later.
  • Now we are ready to construct it in the crock pot.
  • We found there was no need to grease the pot, but if you must - do it now.
  • Using a large serving spoon or ladle, place about 1/4 of the meat mixture in the crock pot - spread evenly.
  • Top this with a layer of lasagna sheets, cut to size. (See the notes below)
  • Top this with 1/3 of the cheese sauce.
  • Repeat steps 6, 7 and 8 once more.
  • You should now have cheese sauce on top.
  • Now repeat step 6, then 7 and 6 again.
  • Top with remaining cheese sauce.
  • Sprinkle the retained parmesan on top.
  • Cook on low for 4-6 hours.

Categories: Crock-pot  Main Dish  Misc. One Dish  Pasta 
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