Crockpot Lasagna
This recipe is a delicious and easy way to make lasagna in your slow cooker. Perfect for a weeknight meal!
Ingredients:
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles, uncooked (may need to break to fit)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Cooking Guide:
- Brown the meat and onions: In a large skillet over medium heat, brown the ground beef and onion until the meat is cooked through and the onion is softened. Drain any excess grease.
- Make the sauce: Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet with the browned meat and onions. Stir to combine and bring to a simmer. Let simmer for 10 minutes.
- Assemble the lasagna: Spray your slow cooker with cooking spray. Spread a thin layer of sauce on the bottom. Top with 3 lasagna noodles, breaking them to fit if necessary. Dollop with 1/3 of the ricotta cheese and sprinkle with 1/3 of the mozzarella cheese.
- Repeat layers: Add another layer of sauce, followed by 3 lasagna noodles, 1/3 of the ricotta cheese, and 1/3 of the mozzarella cheese. Repeat once more with the remaining sauce, ricotta cheese, and mozzarella cheese.
- Cook: Cover the slow cooker and cook on low for 4-6 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Serve: Let the lasagna cool for a few minutes before serving. Top with additional Parmesan cheese, if desired.
Tips:
- No-boil noodles: You can use no-boil lasagna noodles in this recipe, but they may cook a little faster. Keep an eye on the lasagna towards the end of cooking time.
- Make it vegetarian: For a vegetarian option, omit the meat and add an extra (15-ounce) container of ricotta cheese. You can also add in some chopped vegetables, such as spinach or mushrooms, to the sauce.
- Leftovers: Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Slow Cooker size: This recipe is for a 6-quart slow cooker. If you have a smaller slow cooker, you may need to adjust the amount of ingredients or cook the lasagna in batches.
Enjoy this easy and delicious Crockpot Lasagna!
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