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 โoven readyโ
- 1/2 cup water
Instructions:
- 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).
- 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.
- 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.
- 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 ยฝ cup water around the edges, allowing some to run down the side of the plate into the lasagna.
- 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:
- Important: Do not cook over high heat!
- 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.