Slow Cooker Pepperoni Lasagna Recipe


  • Slow Cooker Pepperoni Lasagna1 pound of ground beef
  • 1 10 3/4 ounce can of condensed tomato soup
  • 6 ounces of whole wheat penne
  • 3.5 ounces of pepperoni
  • 24 ounces of mushroom pasta sauce
  • 8 ounces of shredded mozzarella cheese


  1. Layer the ground beef in the bottom of the slow cooker.
  2. Cover the ground beef with the condensed tomato soup.
  3. Layer the uncooked penne over the tomato soup.
  4. Layer the pepperoni over the penne.
  5. Cover the pepperoni with the pasta sauce.
  6. Cook the lasagna on low until hot and bubbly.
  7. Sprinkle the cheese over the lasagna. Heat until melted.
  8. Serve hot.
  9. Refrigerate any uneaten slow cooker pepperoni lasagna.

Image Credits

Slow Cooker Pepperoni Lasagna © 2014 Heather Johnson

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