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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.”
READY IN:
6hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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