Crockpot Lasagna

Description

This Crockpot Lasagna is a comforting, cheesy, and hearty Italian-inspired dish that’s slow-cooked to perfection! Layered with rich meat sauce, tender lasagna noodles, and creamy cheese, it delivers classic lasagna flavor with minimal effort — simply assemble, set, and let your crockpot do the work.

Ingredients for Crockpot Lasagna

• 1 lb (450 g) ground beef (or Italian sausage)

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 24 oz (680 g) marinara sauce

• 14 oz (400 g) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper, to taste

Cheese Layer:

• 15 oz (425 g) ricotta cheese

• 1 egg

• ¼ cup grated Parmesan

• 2 cups shredded mozzarella, divided

• 2 tbsp fresh parsley or 1 tsp dried (optional)

Others:

• 10–12 uncooked lasagna noodles (regular, not oven-ready)

• Olive oil for sautéing

Instructions

1. Brown the Meat
   In a skillet, heat a little olive oil and sauté onion until soft. Add ground beef and cook until browned. Stir in garlic.

2. Build the Sauce
   Add marinara, crushed tomatoes, tomato paste, oregano, and basil. Season with salt & pepper. Simmer for 5–7 minutes.

3. Mix the Cheese Filling
   In a bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and parsley.

4. Layer in Crockpot (6-quart or larger):

   • Spread ½ cup meat sauce on bottom.

   • Top with a single layer of broken uncooked noodles.

   • Spread ⅓ of ricotta mixture over noodles.

   • Spoon over meat sauce.

   • Repeat layers (noodles → cheese → sauce) 2–3 times.

   • Finish with remaining meat sauce and 1 cup mozzarella on top.

5. Cook
   Cover and cook on LOW for 4–5 hours, or until noodles are tender.

6. Rest & Serve
   Let stand 15 minutes before slicing. Sprinkle extra parsley if desired.

Notes

• Don’t overcook! Even in a slow cooker, lasagna can burn or dry around edges—check at 4 hours.

• Use curly Italian lasagna noodles (not no-bake/pre-cooked).

• For vegetarian version, swap meat with sautéed veggies (zucchini, spinach, mushrooms).

Tips

• Use foil sling or parchment for easy lift-out if serving on a platter.

• Add a pinch of sugar to sauce if it tastes too acidic.

• Want extra creaminess? Add 4 oz cream cheese to ricotta mixture.

• Squeeze any excess liquid from veggies before layering to avoid sogginess.

Servings

Makes 8 hearty portions

Approximate Nutritional Info (per serving)

Values will vary slightly by brand/ingredients used.

• Calories: ~410

• Protein: 29 g

• Fat: 20 g

• Carbohydrates: 30 g

• Fiber: 3 g

• Sodium: 880 mg

Health Benefits

• High in protein & calcium — supports muscle growth and bone strength.

• Tomatoes provide lycopene, an antioxidant linked to heart health.

• Easier digestion compared to traditional oven-baked lasagna thanks to slower cooking.

Q & A

Q: Can I prepare it the night before?
A: Yes — assemble in the crock insert, cover, refrigerate, and cook the next day. Add 30 extra minutes if starting cold.

Q: Can I freeze leftovers?
A: Absolutely! Portion and freeze up to 3 months. Reheat in microwave or bake from frozen at 350°F (175°C) until hot.

Q: How to prevent watery lasagna?
A: Use full-fat cheese, avoid adding excess liquid vegetables, and let it rest before slicing.

Q: Can I use cottage cheese instead of ricotta?
A: Yes — use small curd cottage cheese for a similar texture.