Ingredients

The following ingredients have 8 Servings
  • 1 pound Extra Lean Ground Beef
  • 26 ounces Jarred Marinara Sauce
  • 4 cups Shredded Mozzarella Cheese
  • 4 cups Shredded Cheddar Cheese
  • 8 ounces Oven Ready Lasagna Noodles (*See note)

Instruction

  • In a medium skillet, cook and crumble the ground beef over medium-high heat on the stove top until no longer pink. Drain off excess fat and add the marinara sauce skillet and stir to combine.
  • Spray a 3.5 quart casserole OR a 6 quart oval slow cooker with non-stick cooking spray (or line with a slow cooker liner) to make removal of the cooked lasagna easier.
  • Spoon a thin layer of the meat sauce in the bottom of the slow cooker and spread evenly.
  • Add a layer of no-bake lasagna noodles, breaking them in half if needed to make them fit in the slow cooker.
  • Add another layer of the meat sauce on top of the noodles.
  • Add a layer of both mozzarella and cheddar cheese.
  • Add another layer of meat sauce, a layer of noodles, and another layer of meat sauce and then a final layer of cheese for the very top layer.
  • Cover and cook on LOW for 4 to 5 hours or until the noodles are tender.