Crock Pot Lasagna
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
-
Additional Time
30 mins
-
Total Time
4 hrs 30 mins
-
Servings
8 servings
-
Calories
611 kcal
-
Course
Main Course, Dinner
Crock Pot Lasagna
Description
This Crock Pot Lasagna starts by browning lean ground beef with onion and garlic, then simmering it with marinara sauce, diced tomatoes, and Italian seasoning to form a rich meat sauce. The cheese filling mixes ricotta cheese with shredded mozzarella, Parmesan, and an egg for binding.
Layers of sauce, broken or whole uncooked lasagna noodles, and the cheese mixture are arranged inside a slow cooker, repeating to build multiple layers. The dish cooks on low heat for 3 to 3.5 hours until the noodles are tender and edges develop a slight browning, indicating doneness. After cooking, allowing the lasagna to rest uncovered for 20 to 30 minutes helps it set and makes slicing easier.
This method simplifies lasagna preparation by bypassing boiling noodles and oven baking, making it convenient for slow-cookers while still producing a hearty, layered lasagna with a tender texture and savory flavor from the meat sauce and cheeses.
The suggested layering order and resting time optimize texture and ensure even cooking in different slow cooker shapes.
Ingredients
- 9 lasagna noodles uncooked
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
Sauce
- 1 pound ground beef lean
- 1 small onion diced
- 4 cloves garlic minced
- 15 ounces diced tomatoes 1 can, canned, petite
- 36 ounces marinara sauce
- 1 teaspoon Italian seasoning
Cheese Filling
- 24 ounces ricotta cheese or cottage cheese
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- 1 egg
Instructions
- Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
- Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
- Meanwhile, mix cheese filling ingredients.
- Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
- Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
- Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.
Notes
- Follow layering order carefully: sauce, 2½-3 noodles, cheese mixture, repeated thrice, finishing with sauce and shredded mozzarella.
- Break lasagna noodles as needed to fit the slow cooker shape.
- Let the lasagna rest uncovered for 20-30 minutes after cooking to firm up the layers and make serving easier.
- Drain fat thoroughly from cooked meat to avoid greasiness in the final dish.
- Cook on low heat for 3 to 3.5 hours until noodles are tender and edges are lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611 | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 1271mg | 53% |
| Potassium | 975mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 561mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
