Easy Crockpot Lasagna Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10 slices of lasagna
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Calories
437 kcal
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Course
Main Course
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Cuisine
Italian
Easy Crockpot Lasagna Recipe
Description
The Easy Crockpot Lasagna Recipe combines a savory meat sauce made from ground beef, onion, garlic, and marinara with herbs and a hint of red wine, layered in a slow cooker with a cheese mixture of ricotta, low-fat cottage, and mozzarella cheese. The uncooked lasagna noodles absorb moisture during the low-heat cooking, softening without becoming mushy. The technique builds the lasagna in three layers, adding water around the edges to ensure proper noodle cooking in the crockpot. This method yields a rich, comforting casserole with tender pasta and creamy, melted cheeses intertwined with a flavorful tomato and meat sauce.
The slow cooker format makes it easy to serve lasagna without needing to heat an oven, making it convenient for day-long cooking or busy days. The dish can be served as a main meal for family dinners or gatherings where a hearty pasta casserole is desired.
Notes advise cooking on low heat for about 3.5 to 4 hours, depending on whether the lasagna is assembled right away or refrigerated overnight before cooking. This helps prevent dryness and ensures even cooking. Taking care not to cook on high heat preserves the texture and moisture of the lasagna.
Ingredients
For the Meat Sauce
- 1 lb ground beef (80/20 fat content)
- 1 onion finely diced, small
- 2 garlic pressed, cloves
- 1/4 cup red wine or beef broth
- 32 oz marinara sauce
- 1/4 tsp thyme dried
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated sugar
- 4 Tbsp parsley chopped and divided, fresh
For the Cheese Sauce:
- 15 oz ricotta cheese reduced fat
- 16 oz cottage cheese low-fat
- 1 egg large
- 1 lb mozzarella cheese (4 cups shredded), divided
For Assembling Lasagna:
- 9 lasagna noodles uncooked, NOT "oven ready"
- 1/2 cup water
Instructions
- In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
- Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:
- Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
- Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.
- Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.
Notes
- Cook the lasagna on low in the crockpot for 3 ½ to 4 hours to ensure noodles cook properly and avoid drying out.
- If assembling the lasagna in advance and refrigerated overnight, allow an extra 30 minutes of cooking time on low.
- Do not cook the lasagna on high temperature, as this can lead to uneven cooking or drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices of lasagna
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbs | 30g | |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 91mg | 30% |
| Sodium | 1149mg | 48% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 530mg | 53% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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