Description
Slow Cooker Lasagna: Easy, cheesy, hearty dish with layers of noodles, sauce, and cheese. Perfect for busy nights or feeding a crowd.
Ingredients
Scale
- 1 pound (450g) ground beef (80-85% lean)
- 1 medium onion, finely diced (about 1 cup)
- 3–4 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 cans (15 oz/425g each) tomato sauce
- 1 can (6 oz/170g) tomato paste
- 8–10 regular lasagna noodles, uncooked (NOT no-boil noodles)
- 15 oz (425g) ricotta cheese
- 1 large egg, lightly beaten
- ¼ cup fresh parsley, chopped
- 3 cups (12 oz/340g) shredded mozzarella cheese, divided
- ½ cup (2 oz/56g) grated Parmesan cheese, divided
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Meat Sauce In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. When it’s about halfway done, add the diced onions and continue cooking until the meat is no longer pink and the onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Drain any excess fat. Stir in the dried oregano, basil, and red pepper flakes, then add the tomato sauce and tomato paste. Season with salt and pepper to taste. Simmer for 5 minutes, then remove from heat.
- Step 2: Mix the Cheese Filling In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, 1 cup of the shredded mozzarella, and ¼ cup of the Parmesan cheese. Mix well until everything is evenly incorporated. This creamy mixture will create delicious pockets of cheesy goodness between your pasta layers.
- Step 3: Begin Layering Lightly grease your 6-quart slow cooker. Spread about 1 cup of the meat sauce evenly across the bottom of the insert. This creates a crucial moisture barrier that prevents sticking and burning. Break 3-4 lasagna noodles as needed to fit and cover the sauce in a single layer. Remember that the noodles will expand as they cook, so it’s okay to leave small gaps.
- Step 4: Create Your Lasagna Stack Spread about ⅓ of the ricotta mixture over the noodles, followed by about 1½ cups of meat sauce. Sprinkle with ½ cup of mozzarella. Repeat these layers (noodles, ricotta mixture, meat sauce, mozzarella) two more times, ending with a final layer of sauce. Reserve the remaining mozzarella and Parmesan for later.
- Step 5: Cook and Finish Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the noodles are tender. During the last 30 minutes of cooking, sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover again and continue cooking until the cheese is fully melted and bubbly. Once done, turn off the heat and let your Slow Cooker Lasagna rest for 20-30 minutes before serving – this crucial resting period allows the layers to set, making it easier to serve neat portions.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece of lasagna
- Calories: 550 calories per serving
- Sugar: 7 grams
- Sodium: 830 mg
- Fat: 32 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 3 grams
- Protein: 33 grams
- Cholesterol: 130 mg