Description
Crockpot Lasagna: Delicious, easy, and perfect for a busy weeknight. Layers of pasta, sauce, cheese, and ground beef slow-cooked to perfection.
Ingredients
Scale
- 1 pound (450g) ground beef
- 1 medium onion, finely chopped (about 1 cup)
- 3–4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans (15 oz each) tomato sauce
- 1 can (6 oz) tomato paste
- 9–12 regular lasagna noodles, uncooked
- 15 oz ricotta cheese
- 3 cups (340g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Meat Sauce Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. When the meat is about halfway cooked, add the chopped onion and continue cooking until the beef is no longer pink and the onions are translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Drain any excess fat from the pan.
- Step 2: Season the Sauce Add the dried oregano, dried basil, salt, and pepper to the meat mixture and stir to incorporate. Pour in the tomato sauce and tomato paste, then mix thoroughly. Allow the sauce to simmer for 5 minutes, stirring occasionally. This brief simmer helps the flavors begin to meld before the slow cooking process.
- Step 3: Prepare the Cheese Mixture In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella, ¼ cup of Parmesan cheese, eggs, and fresh parsley. Mix until well incorporated. This creamy mixture will create luscious pockets of cheese throughout your Crockpot Lasagna.
- Step 4: Layer the Lasagna Spray the inside of your slow cooker with non-stick cooking spray. Spread about ¾ cup of the meat sauce across the bottom of the crockpot. Place a layer of uncooked lasagna noodles on top, breaking them as needed to fit. You may need to overlap slightly to create a solid layer.
- Step 5: Build the Layers Spread about one-third of the cheese mixture over the noodles, followed by about one-fourth of the remaining meat sauce. Repeat the layering process two more times: noodles, cheese mixture, meat sauce. Finish with a final layer of noodles and the remaining meat sauce.
- Step 6: Final Cooking Cover and cook on low for 4-5 hours or until the noodles are tender when pierced with a fork. In the last 15 minutes of cooking, sprinkle the remaining cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover again until the cheese is melted and bubbly. Then turn off the heat and allow your Crockpot Lasagna to rest for about 15 minutes before serving, which helps it set for easier slicing.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8 of the lasagna
- Calories: 470 calories per serving
- Sugar: 8 grams
- Sodium: 920 mg
- Fat: 24 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 3 grams
- Protein: 31 grams
- Cholesterol: 130 mg