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Crockpot Lasagna

Crockpot Lasagna

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  • Author: Sofia Marten
  • Prep Time: 20 minutes
  • Cook Time: 2-4 hours
  • Total Time: 2 hours 20 minutes - 4 hours 20 minutes
  • Yield: 8-10 servings
  • Category: Main Dish
  • Method: Slow Cooker (Crockpot)
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

A simple and delicious lasagna recipe made entirely in a Crockpot, featuring layers of meat sauce, ricotta cheese mixture, noodles, and mozzarella cheese.

Ingredients

  • 1.5 lbs ground beef or Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt, or to taste (for sauce)
  • 1/2 teaspoon black pepper, or to taste (for sauce)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt (for ricotta)
  • 1/4 teaspoon black pepper (for ricotta)
  • 12 lasagna noodles, uncooked (oven-ready or regular)
  • 4 cups (about 16 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. In a large skillet, brown the ground beef (or sausage) and chopped onion over medium-high heat. Drain any excess grease.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, water, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then remove from heat. This is your meat sauce.
  4. In a medium bowl, combine ricotta cheese, egg, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. This is your ricotta mixture.
  5. Spray the inside of a 6-quart (or larger) oval or rectangular slow cooker with non-stick cooking spray.
  6. Spread about 1 cup of the meat sauce on the bottom of the slow cooker.
  7. Place 3-4 uncooked lasagna noodles over the sauce, breaking them to fit if necessary (they will overlap slightly).
  8. Spread half of the ricotta mixture over the noodles.
  9. Top with about 1.5 cups of shredded mozzarella cheese.
  10. Add another layer of meat sauce (about 1.5 cups).
  11. Repeat the noodle, ricotta, mozzarella, and meat sauce layers.
  12. Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.
  13. Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until the noodles are tender and the cheese is bubbly and melted. Cooking times can vary based on your slow cooker and noodle type (regular noodles may take longer than oven-ready).
  14. Once cooked, turn off the slow cooker and let the lasagna rest, covered, for 15-20 minutes before serving. This allows it to set and makes for easier slicing.

Notes

  • Cooking times may vary depending on your slow cooker model and whether you use oven-ready or regular lasagna noodles.
  • Letting the lasagna rest for 15-20 minutes after cooking is crucial for easier slicing.
  • You can substitute Italian sausage for ground beef for a richer flavor.

Find it online: https://www.cookeryjoy.com/crockpot-lasagna/