Easy Crockpot Lasagna Recipe

Easy Crockpot Lasagna Recipe

Crockpot Lasagna is cheesy, saucy, fat, and juicy! Easy pre-cooked slow cooker lasagna always gets great reviews. They can be assembled completely, refrigerated overnight, and slowly cooked the next day for each step #5.

Ingredients:

For the Meat Sauce:

  • 1 lb ground beef, (80/20 fat content)
  • 1 small onion, finely diced
  • 2 garlic cloves, pressed
  • 1/4 cup red wine, or beef broth
  • 32 oz marinara sauce
  • 1/4 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp granulated sugar
  • 4 Tbsp fresh parsley, chopped and divided

For the Cheese Sauce:

  • 15 oz reduced fat ricotta cheese
  • 16 oz low-fat cottage cheese
  • 1 large egg
  • 4 cups shredded mozzarella cheese, divided

For Assembling Lasagna:

  • 9 lasagna noodles, uncooked, NOT “oven ready”
  • 1/2 cup water

Instructions:

  1. 1. In a large, deep skillet over medium heat, combine ground beef and onion. Cook and chop the meat with a spoon until no pink (5 minutes). Saute for one to two minutes after add garlic. Add 1/4 cup of red wine and simmer until almost evaporated (5 minutes).
  2. Add 3 cups of marinara, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon thyme, 1/2 teaspoon sugar, and 2 tablespoons chopped parsley. Mingle well, cover and simmer for 5 minutes.
  3. Make the cheese sauce: In a medium bowl, mix together: 15 ounces ricotta, 16 ounces cheese, 1 large egg, 1 cup mozzarella cheese, and 2 tablespoons parsley. Mix well.
  4. 6-quart slow cooker oil. Spread 1 cup of marinara sauce on the bottom and place 3 noodles on top, breaking to fit. Pour 1/3 of the meat sauce, sprinkle with 3/4 cup of mozzarella, brush with half of the ricotta mixture and repeat until you have 3 layers of noodles. Top the third layer of pasta with the remaining meat sauce, 3/4 cup mozzarella, and pour ½ cup water around the edges, allowing some to run down the side of the plate into the lasagna.
  5. Cover and simmer 3 1/2 to 4 hours, then cover with the reserved mozzarella, cover and cook for 10 minutes or until cheese has melted. Let the lasagna rest 15 minutes for easier serving.

Notes:

  1. Important: Do not cook over high heat!
  2. Cook for 3 1/2 hours on low heat if slow cooking immediately and 4 hours over low heat if slow cooking after assembling the lasagna and refrigerating overnight.
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