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!
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:
- 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.
- 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.
- Cook:
- Cover and cook on low for 4-5 hours or until the noodles are tender.
- 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
- Total Time: About 5 hours
- Yield: 8 servings
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.
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
Instructions
-
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.
-
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.
-
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.
-
Cook:
- Cover and cook on low for 4-6 hours until the noodles are tender.
-
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.
-
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
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