Crockpot Lasagna Slow Cooked (Printer-Friendly)
Tender noodles, rich meat sauce, and cheesy layers come together effortlessly in the slow cooker.
# What You’ll Need to Cook:
→ Meat Sauce
01 -
450 g ground beef
02 -
1 medium sweet onion, minced
03 -
3 cloves garlic, minced
04 -
680 g marinara sauce
05 -
170 g tomato paste
06 -
1 teaspoon dried Italian seasoning
07 -
1 cup (240 ml) water
→ Cheese Mixture
08 -
425 g ricotta cheese
09 -
2 cloves garlic, minced
10 -
250 g mozzarella cheese, shredded, divided
11 -
100 g Parmesan cheese, shredded
12 -
1/4 cup fresh parsley, chopped
13 -
1 teaspoon salt
→ Noodles
14 -
340 g lasagna noodles
# Steps to Prepare:
01 -
Heat a skillet over medium. Add ground beef, onion, and 3 cloves minced garlic. Cook, breaking up beef until browned. Drain excess fat. Stir in marinara, tomato paste, Italian seasoning, and water. Mix well to combine.
02 -
In a bowl, mix ricotta cheese with 2 cloves minced garlic, 1 cup shredded mozzarella, Parmesan, parsley, and salt until thoroughly combined.
03 -
Lightly coat the inside of the slow cooker with non-stick spray.
04 -
Spread one-quarter of the meat sauce on the bottom of slow cooker. Layer one-third of the lasagna noodles, breaking as needed to fit. Spread one-third of the cheese mixture over noodles. Repeat the layering two more times, ending with remaining meat sauce.
05 -
Sprinkle remaining 1 cup of shredded mozzarella over the top.
06 -
Cover and cook on low for 5 hours or until noodles are fully tender.
# Extra Cooking Tips:
01 -
Cottage cheese may be substituted for ricotta for a lighter texture.
02 -
Using a crockpot liner eases cleanup after serving.