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“I have never found a lasagna recipe easier than this one. I serve this with a side green salad, garlic toast, and a generous sprinkling of parmesan cheese on top. It is also a hit among kids! Note: I would avoid using whole wheat noodles, as they turn out too hard and chewy in this preparation.”
6hrs 15mins

Ingredients Nutrition


  1. Season ground beef with Italian seasoning, salt, and pepper. Cook in a pan until done. (I drain off most of the fat).
  2. In a small bowl, mix spaghetti sauce and water. Set aside.
  3. In a greased crock pot, place 4 lasagna noodles on the bottom. Layer with 1/2 of sauce mixture, 1/2 of beef, and 1/2 of mushrooms.
  4. Spread evenly over mixture the carton of ricotta cheese and 1 cup of shredded mozzarella.
  5. Place remaining 4 uncooked lasagna noodles on top. Layer remaining sauce mixture, beef, and mushrooms. Spread evenly 1 cup of shredded mozzarella on top.
  6. Cover and cook on high for 1 hour.
  7. Reduce heat and cook on low for 5 hours. (This time varies; a large crock pot will take longer to cook. The lasagna is done when the noodles are tender).

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