Slow Cooker Lasagna Recipe

This Slow Cooker Lasagna recipe allows you to enjoy the classic comfort of homemade lasagna with less fuss and great flavor. It's a fantastic meal for a busy weeknight, and sure to be a hit with everyone at the table!

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Ingredients:

• ½ pound lean ground beef
• ½ pound ground Italian sausage
• 1 large onion, chopped (or substitute 1-2 tablespoons dried minced onion)
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons dried parsley flakes
• 2 teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 6 ounces tomato paste
• 29 ounces tomato sauce
• 2 tablespoons granulated sugar
• 1 ¼ cups water
• 8 ounces uncooked lasagna noodles
• 4 cups shredded mozzarella cheese
• 1 ½ cups cottage cheese
• ½ cup freshly grated Parmesan cheese

Instructions:

1. Prepare the Sauce:

• In a large skillet over medium heat, brown the ground beef, Italian sausage, and chopped onion.
• Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water.
• Stir well and let it simmer for 15-20 minutes. This sauce can be made in advance and stored in the refrigerator.

1. Layer the Ingredients in the Slow Cooker:

• Spread a fourth of the meat sauce at the bottom of the slow cooker.
• Place a layer of uncooked lasagna noodles over the sauce, breaking them as necessary to fit the shape of the cooker.
• Mix together the mozzarella, cottage cheese, and Parmesan cheese in a bowl.
• Spoon a third of the cheese mixture over the noodles.
• Repeat the layers twice more, ending with a layer of noodles.
• Top with the remaining meat sauce and sprinkle additional mozzarella cheese if desired.

1. Cook:

• Cover and cook on low for 4-5 hours or until the noodles are tender.

1. Serve:

• Allow the lasagna to cool slightly before serving to help it set up and make slicing easier.

Notes:

• Make Ahead: You can prepare the meat sauce ahead of time and refrigerate it until you're ready to assemble the lasagna in the slow cooker.
• Freezing Instructions: Freeze the meat sauce for up to 4 months. Thaw it in the refrigerator before using it to assemble the lasagna.
• Nutritional Information: Each serving is approximately 634 calories, with 33 grams of fat and 39 grams of protein.

Enjoy this slow cooker lasagna with a side salad or some garlic bread for a complete and satisfying meal!

Slow Cooker Lasagna Recipe

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• Author: maria
• Total Time: About 5 hours
• Yield: 8 servings

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Description

This Slow Cooker Lasagna is an ingenious way to enjoy a beloved Italian dish with less fuss. It's perfect for those busy days when you crave the comfort of a home-cooked meal but need the convenience of a set-it-and-forget-it approach. Layered with rich meat sauce, creamy cheeses, and tender pasta, this lasagna cooks to perfection in your slow cooker.

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Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 24 ounces marinara sauce
• 1 cup water
• 1 tablespoon Italian seasoning
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 9-12 no-boil lasagna noodles
• Salt and pepper to taste

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Instructions

1. Brown the Meat:

   • In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is no longer pink. Drain any excess grease.
   • Stir in the marinara sauce, water, and Italian seasoning. Bring the mixture to a simmer and then remove from heat.

2. Mix the Cheeses:

   • In a bowl, combine the ricotta cheese, egg, 2 cups of the mozzarella cheese, and ½ cup of the Parmesan cheese. Mix well and season with salt and pepper.

3. Layer the Lasagna:

   • Spread a thin layer of the meat sauce on the bottom of the slow cooker.
   • Place a layer of no-boil lasagna noodles over the sauce, breaking them as needed to fit.
   • Spread a portion of the ricotta cheese mixture over the noodles.
   • Repeat the layering process until all ingredients are used, ending with a layer of meat sauce.

4. Cook:

   • Cover and cook on low for 4-6 hours until the noodles are tender.

5. Add Final Cheese Layer:

   • Sprinkle the remaining mozzarella and Parmesan cheeses on top. Cover and cook on high for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Let the lasagna sit in the slow cooker for about 20 minutes after cooking to set the layers, making it easier to cut and serve.

Notes

• Adding a little water to the marinara sauce helps ensure the noodles cook evenly and don't dry out.
• You can add vegetables like spinach or mushrooms to the layers for extra flavor and nutrition.

• Prep Time: 20 minutes
• Cook Time: 4-6 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg