Slow Cooker Lasagna Recipe

Slow Cooker Lasagna Recipe

You’ll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna – the noodles cook right in the crockpot! Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.

PREP TIME

15 mins

COOK TIME

4 hrs 15 mins

TOTAL TIME

4 hrs 30 mins

COURSE

Main Course

CUISINE

Italian

SERVINGS

10 slices of lasagna

CALORIES

437 kcal

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

1 lb mozzarella cheese (4 cups shredded), divided

For Assembling Lasagna:

9 lasagna noodles uncooked, NOT “oven-ready”

1/2 cup water

INSTRUCTIONS

In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).

Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:

Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.

Lightly oil slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.

Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.

NOTES

Important: Do not cook on high!*Cook 3 1/2 hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.

Print Friendly, PDF & Email