Crockpot Lasagna
Make this juicy and cheesy Crockpot lasagna for a dinner that's delicious and super easy to prep.
Foto: Spend With Pennies
Ingredients
- 9 lasagna noodles (uncooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 pound lean ground beef
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 (36 ounce) jar marinara sauce
- 1 (15 ounce) can petite diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- 24 ounces ricotta cheese ( or cottage cheese)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
Steps
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In a large saucepan, cook ground beef, onion, and garlic until no pink remains. Drain fat.
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Stir in sauce, diced tomatoes with juices, and Italian seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
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Meanwhile, in a separate mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, ¼ cup Parmesan cheese, and egg until fluffy.
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Spread 1½ cups of the sauce mixture in the bottom of a 6 QT slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed). Then add a layer of the cheese mixture.
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Create layers of sauce, noodles, and cheese mixture. End with pasta sauce and finally top with 2 cups mozzarella and ½ cup parmesan.
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Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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