Crockpot Lasagna
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
8
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Calories
582 kcal
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Course
Main Course
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Cuisine
Italian
Crockpot Lasagna
Description
Crockpot Lasagna blends ground beef browned with onion and garlic, combined with marinara sauce, tomato paste, and Italian seasoning, layered with broken lasagna noodles and a creamy cheese mixture containing ricotta, mozzarella, Parmesan, and parsley. The layering in the slow cooker helps the flavors meld while gently cooking the noodles until tender.
The slow cooking method yields a tender texture throughout with a blended meat and cheese flavor. The mozzarella topping browns slightly during cooking, contributing to the rich lasagna experience without using the oven.
This recipe suits a convenient meal that can be left to cook slowly, freeing time for other tasks before serving a filling pasta dish. It pairs well with simple salads or garlic bread for a full meal.
Notes indicate ricotta can be substituted with cottage cheese if preferred, and the use of a crockpot liner simplifies cleaning. These small adjustments offer flexibility to suit different tastes and kitchen preferences.
Ingredients
- 1 pound ground beef
- 1 sweet onion minced
- 5 cloves garlic minced, divided
- 24 ounces marinara sauce
- 6 ounces tomato paste
- 1 teaspoon Italian seasoning dried
- 12 ounces lasagna noodles
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese divided, shredded
- 1 cup Parmesan Cheese shredded
- 1/4 cup parsley fresh chopped
- 1 teaspoon salt
Instructions
- Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks. Drain the grease from the skillet and add the marinara, tomato paste, Italian seasoning and 1 cup of water to the beef. Stir well to combine.
- Spray a slow cooker with non-stick spray.
- Place ¼ of the meat sauce into the bottom of the slow cooker.
- Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit.
- Add the ricotta, 1 cup of mozzarella, Parmesan, parsley, salt, and reserved 2 cloves of minced garlic to a small bowl and stir to combine.
- Spoon 1/3 of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce.
- Sprinkle with the reserved cup of mozzarella cheese.
- Cover and cook on low for 5 hours or until noodles are tender.
Notes
- Ricotta cheese can be replaced with cottage cheese to modify flavor and texture.
- Using a crockpot liner makes cleanup easier by preventing sticking on slow cooker surfaces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 98mg | 33% |
| Sodium | 1370mg | 57% |
| Potassium | 901mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1374IU | 27% |
| Vitamin C | 16mg | 18% |
| Calcium | 456mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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