Step 1

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.

Step 2

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.

Step 3

Spoon a thin layer of the meat sauce in the bottom of the slow cooker and spread evenly.

Step 4

Add a layer of no-bake lasagna noodles, breaking them in half if needed to make them fit in the slow cooker.

Step 5

Add another layer of the meat sauce on top of the noodles.

Step 6

Add a layer of both mozzarella and cheddar cheese.

Step 7

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.

Step 8

Cover and cook on LOW for 4 to 5 hours or until the noodles are tender.