Crock Pot Lasagna
A comforting and delicious dish that layers pasta, meat, and cheese in a slow cooker for a perfect family meal.
Ingredients
Pasta and Meat Layer
- 9 pieces lasagna noodles Use regular or no-boil noodles
- 1 pound ground beef Can be substituted with sausage for a different flavor
- 1 piece onion, chopped Adds flavor to the beef mixture
- 2 cloves garlic, minced Enhances aroma and taste
- 24 ounces marinara sauce A rich sauce works best; can be homemade or store-bought
Cheese Mixture
- 15 ounces ricotta cheese Provides creaminess
- 1 piece egg Helps to bind the cheese mixture
- 3 cups mozzarella cheese, shredded For melting and flavor
- 1/2 cup Parmesan cheese, grated Adds a sharp flavor
- 1 teaspoon Italian seasoning Enhances the flavor profile
- to taste Salt and pepper Adjust for personal taste
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until browned; drain excess fat.
- Stir in the marinara sauce and Italian seasoning. Allow to simmer for a few minutes.
- In a mixing bowl, combine ricotta cheese, egg, salt, and pepper until smooth.
Layering
- Spread a thin layer of meat sauce in the bottom of the crock pot.
- Layer three lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
- Add half of the mozzarella and a third of the meat sauce. Repeat the layers, finishing with noodles, the remaining meat sauce, and a topping of mozzarella and Parmesan.
Cooking
- Cover the crock pot and cook on low for about 4-6 hours, or until the noodles are tender and the cheese is bubbly.
- Allow the lasagna to rest for a few moments before serving.
Notes
For make-ahead, store leftovers in an airtight container for up to three days or freeze for future meals. Consider variations like adding sautéed mushrooms or spinach.