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Slow Cooker Lasagna
Slow Cooker Lasagna

Before you jump to Slow Cooker Lasagna recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to slow cooker lasagna recipe. To make slow cooker lasagna you only need 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Slow Cooker Lasagna:
  1. You need Meat Sauce:
  2. Use 1 tbsp. olive oil
  3. You need 1 lb. ground beef
  4. Provide 1/2 yellow onion, diced
  5. Use 4 cloves garlic, minced
  6. Use 1 can (29 oz.) tomato sauce (or crushed tomatoes)
  7. Take 1 can (14.5 oz.) diced tomatoes, undrained
  8. Take 1/2 cup water
  9. Take Pinch granulated sugar
  10. Use 2 tsp. each dried parsley, dried basil
  11. Get 1 tsp. Italian seasoning
  12. You need To taste salt and pepper
  13. Provide Cheesy Filling:
  14. Take 1 container (15 oz.) Ricotta Cheese
  15. You need 1 large egg
  16. Use 1 cup shredded mozzarella cheese
  17. Provide 1/4 cup shredded parmesan cheese
  18. Get 2 tsp. dried parsley
  19. Prepare 1 tsp. dried basil
  20. You need Pinch salt and pepper
  21. Prepare Other things you need:
  22. Use 6-8 lasagna noodles (not oven ready)
  23. Provide 1 cup shredded mozzarella
  24. Use 1/2 cup shredded parmesan
Instructions to make Slow Cooker Lasagna:
  1. Grease your slow cooker well and set aside. In a large skillet heat the olive oil over medium heat. Once hot, add the onions and the beef. Cook and break up the beef until it is no longer pink. Drain any excess fat, if needed.
  2. Stir in the garlic and let it cook until fragrant, just a minute or so. Then stir in the diced tomatoes, tomato sauce, water, sugar and seasonings. Let this simmer for 5-10 minutes just to let the flavors meld together. Then remove it from the heat and set aside.
  3. In a large bowl, mix the ricotta, egg, seasonings, mozzarella cheese and parmesan cheese. Set that aside.
  4. In the bottom of the slow cooker, spread about 1 cup of sauce…more if needed to completely coat the bottom. Place 2-3 of the lasagna noodles over the meat sauce, breaking them up to fit as best you can.
  5. Place about a third of the ricotta mixture over the noodles and spread it all over.
  6. Repeat this process. I get 3 layers altogether. After the last layer of ricotta mixture, spread over the last of the meat sauce. Top with the 1 cup of mozzarella cheese and the 1/2 cup of parmesan cheese. At this point you could always place the lid on and store it in the fridge until ready to cook.
  7. Cook on low for 4-6 hours, or until the noodles are tender. Then scoop it out the best you can and serve immediately.

In a large skillet over medium heat, heat oil. Slow Cooker Lasagna is juicy, cheesy, beefy, and tastes just as good as a classic lasagna, but easier! There is no need to pre-cook noodles, and crockpot lasagna can be assembled ahead so it is perfect for busy nights. Turn off slow cooker; remove insert. Remove cover; turn off heat and season to taste, if desired.

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