Description
This Crockpot Lasagna recipe is delicious and SO easy. The Crockpot creates slow-simmered rich flavor and “bakes” the lasagna in one step.
Ingredients
Scale
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 lb ground beef
- 2 tsp kosher salt, divided
- 1/2 tsp crushed chili flakes
- 1 6-oz can tomato paste
- 1 28-oz can whole or diced tomatoes
- 1 lb ricotta cheese
- 1 oz parmesan cheese, grated
- 1 1/2 tbsp minced fresh parsley
- 10 uncooked regular lasagna noodles
- 8 oz grated mozzarella cheese
Instructions
- Step: Heat oil in a large dutch oven over medium heat. Add onion and 1/4 tsp of the salt and cook until soft, about 6 minutes. Add garlic and cook a minute more.
- Step: Add ground beef and sprinkle with 1 tsp more salt plus the chili flakes. Cook, stirring frequently, until no longer pink.
- Step: While beef cooks, stir together ricotta, parmesan and parsley in a large bowl. Set aside.
- Step: Add the tomato paste to the cooked beef mixture and cook until it turns a shade darker. Stir in whole/diced tomatoes and 1/4 tsp more salt. Turn off heat.
- Step: Add one cupful of the sauce to the slow cooker. Top with 2 lasagna noodles and another layer of sauce. Add a layer of ricotta filling, a handful of mozzarella, and repeat until ingredients are used, finishing with sauce and a layer of mozzarella. Set to cook for 3 1/2 hours on low. Top with parsley to serve.
Notes
You may substitute cottage cheese for the ricotta. Fresh basil can be used as a topping. Ground turkey is not recommended as it may dry out.
- Prep Time: PT15M
- Cook Time: PT210M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: crockpot, lasagna, slow cooker, italian, dinner