Slow Cooker Lasagna
Slow Cooker Lasagna is easy, flavorful and the perfect weeknight meal. Cooking this classic recipe in the crockpot allows you to save time and less mess.
Servings: 6
Cost: $16.97, $2.83 per Serving
Ingredients
- 1 pound ground beef or Italian Sausage
- 1 Tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 24-ounce jars of good-quality Italian pasta sauce
- 16 uncooked no-boil lasagna noodles
- 15 ounces ricotta cheese
- 2 cups shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely-chopped fresh basil
Instructions
- In a skillet, brown 1 pound ground beef over medium heat. Add 1 Tablespoon minced garlic and 2 teaspoons Italian seasoning.
- Stir in 2 (24 oz) jars of pasta sauce and mix until combined.
- Spread about 1 cup of the meat sauce evenly on the bottom of the slow cooker.
- Layer about 4 lasagna noodles (breaking them into smaller pieces as needed to fit) evenly over the sauce to cover the bottom of the slow cooker.
- Spread about ¼ of the 15 oz ricotta cheese over the noodles.
- Sprinkle about ½ cup of the shredded mozzarella cheese (from the 2 cups total) over the ricotta.
- Spoon about ¼ of the meat sauce evenly over the cheese layer.
- Repeat the layers (noodles, ricotta, mozzarella, meat sauce) until all ingredients are used, making about 4 layers total and reserving the Parmesan cheese and fresh basil for the top.
- Sprinkle ½ cup grated Parmesan cheese evenly over the top and add ¼ cup finely chopped fresh basil.
- Cover and cook on low for 6 hours until the noodles are tender.
- Turn off the slow cooker and let the lasagna rest for about 20–30 minutes before serving.
- Serve warm and enjoy!
Nutrition
Calories: 798kcal | Carbohydrates: 73g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1570mg | Potassium: 1176mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1633IU | Vitamin C: 16mg | Calcium: 483mg | Iron: 5mg
