This was my first experience of preparing a lasagna in a multi-cooker. It turned out perfectly. The recipe is super simple and easy to make, but allow at least 6 hours for cooking the meal.
Assemble these ingredients: 1 pound ground beef, 1 teaspoon Italian Seasoning, 28 ounces pasta sauce, 1/3 cup water (optional) 8-10 uncooked lasagna noodles, 1 carton ricotta cheese, and 2 cups of shredded mozzarella cheese (or more if desired), dried parsley for the top
Brown the beef in the slow cooker and add Italian seasoning. Drain the beef. Combine the spaghetti sauce and the water in a small bowl. Drizzle a bit of sauce at the bottom of the cooker first, then place noodles as the first layer. Add some beef, and sprinkle with both types of cheese, cover with sauce. Repeat each layer until all of the ingredients have been added to the dish. Sprinkle the top with cheese. Cover and cook on High for 1 hour, then reduce to low cook for at least 5 hours. Sprinkle with parsley before serving.
Serve with a side salad and garlic toast if desired. Refrigerate or freeze the leftovers.
This dish freezes very well and can be used for easy weeknight meals. Divide into freezer containers and allow to cool before sealing.