Slow Cooker Lasagna
This recipe is a delicious and easy way to make lasagna in your slow cooker. Perfect for a weeknight meal!
Ingredients:
- Meat Sauce:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lasagna:
- 12 lasagna noodles (uncooked)
- 15-ounce container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Optional Toppings:
- Fresh basil, chopped
- Fresh parsley, chopped
Cooking Guide:
- Make the Meat Sauce: In a large skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Assemble the Lasagna: Lightly grease your slow cooker. Spread a thin layer of meat sauce on the bottom. Break lasagna noodles to fit the slow cooker in a single layer. Top with a third of the ricotta cheese mixture (combine ricotta, mozzarella, Parmesan, and egg in a bowl) and sprinkle with 1/3 cup of the mozzarella cheese. Repeat layers two more times, ending with a layer of meat sauce and mozzarella cheese.
- Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Serve: Let the lasagna stand for 10 minutes before serving. Top with fresh basil and parsley, if desired.
Tips:
- You can use any type of ground meat you like, such as Italian sausage, ground chicken, or ground turkey.
- If you don’t have ricotta cheese, you can substitute cottage cheese.
- To make the lasagna ahead of time, assemble it in the slow cooker and refrigerate overnight. Cook on LOW for 8-10 hours the next day.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Must Tried Recipes :
