Ingredients
1 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
Directions
- Layer the ground beef in the bottom of the slow cooker.
- Cover the ground beef with the condensed tomato soup.
- Layer the uncooked penne over the tomato soup.
- Layer the pepperoni over the penne.
- Cover the pepperoni with the pasta sauce.
- Cook the lasagna on low until hot and bubbly.
- Sprinkle the cheese over the lasagna. Heat until melted.
- Serve hot.
- Refrigerate any uneaten slow cooker pepperoni lasagna.
Image Credits
Slow Cooker Pepperoni Lasagna © 2014 Heather Johnson