I just discovered that it’s super-easy to make lasagne in a slow-cooker! I’ll have to rework this to come up with a vegetarian version.

1 lb ground beef
1 large onion, diced
29-oz can tomato sauce
6-oz can Italian-style tomato paste
1 C water
1 t salt
8-oz package oven-ready lasagne noodles
16-oz pkg grated mozzarella cheese
12 oz ricotta cheese
1/2 C grated parmesan cheese (plus extra parmesan to sprinkle on the top)

In a skillet, saute the beef and onion until the meat is no longer pink. Combine the cooked beef with the tomato sauce, tomato paste, water, and salt.

In a large, 5-quart slow cooker, spread a quarter of the tomato sauce mixture on the bottom. Arrange a layer of 1/3 of the noodles on top of this. There’s no need to boil the noodles, but you may have to break them to make them fit. Combine the three cheeses and spread a third of the cheese mixture on top of the noodles. Repeat the layers two more times, then put the last of the tomato sauce mixture on top. Sprinkle some extra parmesan on top of the whole thing.

Put the lid on the slow cooker and cook for 4 or 5 hours on low heat. Serves 8.