Crock Pot Lasagna

Modified from Canadian Family.

My verdict: Thumbs Up

We made this for dinner tonight and it was SO GOOD! While layering the ingredients, I was afraid that I didn’t have enough sauce but was able to scrape the last little bit from the jars and it came out just fine (I think I put too much of the sauce mixture on the bottom of the stoneware at the start). Speaking of the sauce, I used Classico Spicy Tomato and Basil. Next time I may try to roast my own garlic, but I didn’t bother today. It was a lazy January 1!

 

Crock Pot Lasagna

Serves 8
Prep time 25 minutes
Cook time 4 hours
Total time 4 hours, 25 minutes

Ingredients

  • 2 tablespoons Olive Oil (plus more for greasing Crock Pot)
  • 1/2 cup Onion (finely diced)
  • 1lb Ground Beef
  • 5 cups Marinara Sauce
  • 1/4 cup Water
  • 1lb Ricotta Cheese
  • 3 tablespoons Fresh Basil Leaves (torn)
  • 2 teaspoons Store-Bought Roasted Garlic (mashed (or see note for home-made roasted garlic))
  • 12 Dried Lasagna Noodles (not oven-ready noodles)
  • 4 cups Mozzarella Cheese (grated)
  • 1/4 cup Parmigiano-Reggiano Cheese (grated, plus more for serving)

Note

Original recipe calls for mushrooms, so click here to view the original if you want to add them back in. There are instructions on how to roast your own garlic, too.

Directions

Step 1 In a non-stick skillet set over high heat, add 1 tbsp olive oil and onions and cook until softened, about 4 minutes. Add ground beef and continue to cook, breaking meat up with a wooden spoon, until meat is cooked through and browned, about 5 minutes. Transfer to bowl, add tomato sauce and water and stir well. 

Step 2 In a separate bowl, stir together the ricotta, basil and roasted garlic and season to taste with salt and pepper. Set aside.
Step 3 Lightly grease the interior of slow cooker with oil. Spread a thin layer of sauce on the bottom of the slow-cooker insert. Cover with a single layer of uncooked lasagna noodles, (about 3 noodles), breaking the noodles as necessary to fit. Spread about 1/4 of the ricotta mixture over the noodles. Top with about 1-1/2 cups of tomato sauce; sprinkle with about 3/4 cup of mozzarella. Repeat the layering three more times, starting with the noodles and ending with a final layer with mozzarella. Sprinkle with Parmesan cheese.
Step 4 Transfer slow cooker insert to base, cover the top of the slow cooker with a double layer of paper towels and place the lid on top. Cook on low until the noodles are tender and cooked through, about 3-1/2 hours. Let the lasagna rest for 10 minutes before serving. We always garnish with additional Parmesan cheese!


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