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Busy Mom Lasagna

Rated as 4.5 out of 5 Stars

"I'm not sure where this recipe originated, but it's been in my family a long time, and we just love it! It's simple and quite tasty for the amount of effort it requires. We try lots of new recipes, but this one is definitely an old favorite that we keep pulling out."
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4 h 20 m servings 533
Original recipe yields 8 servings


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  1. Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
  2. Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
  3. Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
  4. Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.


  • Cook's Notes:
  • Substitute cottage cheese for the cream cheese if desired.
  • Use rotini pasta instead of egg noodles if preferred.
  • You can keep it in the slow cooker for 4 hours on Low, but we have found that it overcooks in ours. We do 2 hours on Low.

Nutrition Facts

Per Serving: 533 calories; 28.3 40.4 28.5 128 583 Full nutrition

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This was delicious, but needed more liquid for the uncooked egg noodles to absorb - next time I will add either water or milk for this purpose.

very easy and tasty.