Description
A hearty and easy-to-make Crockpot Lasagna layered with rich meat sauce, creamy cheese, and tender noodles, slow-cooked to perfection.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 9 uncooked lasagna noodles
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Cooking spray
Instructions
- In a skillet, cook the ground beef with chopped onion and minced garlic over medium heat until browned. Drain excess fat.
- Stir in marinara sauce, tomato sauce, water, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- In a separate bowl, mix ricotta cheese with the egg until well combined.
- Spray the inside of a crockpot with cooking spray.
- Spread a layer of meat sauce on the bottom of the crockpot.
- Break lasagna noodles to fit and layer over the sauce.
- Spread a layer of the ricotta mixture over the noodles, followed by mozzarella cheese.
- Repeat layers (sauce, noodles, ricotta, mozzarella) until ingredients are used, ending with meat sauce and topping with Parmesan cheese.
- Cover and cook on low for 4–6 hours or until noodles are tender.
- Let rest for 15 minutes before serving.
Notes
- No need to cook the noodles beforehand—they cook in the crockpot.
- You can substitute cottage cheese for ricotta if preferred.
- Add chopped spinach or zucchini for extra veggies.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg