Crockpot Lasagna is an easy and convenient way to prepare a comforting, hearty dish without the need to constantly monitor it. The slow cooker allows the layers of pasta, sauce, and cheese to meld together, creating a perfectly rich and flavorful lasagna. Here’s how to make Crockpot Lasagna:
Ingredients:
- 1 lb ground beef (or a mix of beef and pork for more flavor)
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 9-12 lasagna noodles (no-boil noodles work great for this recipe)
- 15 oz ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (for binding the cheese mixture)
- Fresh basil or parsley (for garnish, optional)
Instructions:
1. Prepare the Meat Sauce:
- In a large skillet, cook the ground beef (and pork, if using) over medium heat until browned. Drain any excess fat.
- Add the chopped onion and garlic to the pan, cooking until softened, about 3-4 minutes.
- Stir in the marinara sauce, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Let the sauce simmer for 5-10 minutes to allow the flavors to meld together.
2. Mix the Cheese Filling:
- In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Stir until well combined. Season with a pinch of salt and pepper.
3. Layer the Lasagna in the Crockpot:
- Start by spreading a small amount of the meat sauce on the bottom of the Crockpot to prevent sticking.
- Layer in 3-4 no-boil lasagna noodles (broken to fit the shape of the Crockpot, if needed).
- Spread half of the ricotta cheese mixture over the noodles, then top with a generous layer of the meat sauce.
- Add another layer of noodles, followed by the remaining ricotta mixture and more meat sauce.
- Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce on top. Sprinkle the remaining mozzarella cheese on top of the sauce.
4. Cook the Lasagna:
- Cover the Crockpot with the lid and cook on low for 4-5 hours, or on high for 2-3 hours. The lasagna is ready when the noodles are tender and the cheese is melted and bubbly.
- Note: If you’re using regular lasagna noodles (not no-boil), you may need to cook the lasagna for a little longer. You can also briefly pre-cook the noodles before assembling the layers to help them cook evenly.
5. Rest Before Serving:
- Once the lasagna is done cooking, let it rest for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.
6. Serve:
- Garnish with fresh basil or parsley if desired. Serve with a side salad or garlic bread for a full meal.
Tips:
- No-Boil Noodles: Using no-boil noodles in this recipe is a huge time-saver and ensures that the noodles cook perfectly as the lasagna simmers in the Crockpot. If you’re using regular noodles, be sure to pre-cook them slightly before assembling.
- Make-Ahead: This lasagna can be assembled the night before and stored in the fridge. Just cook it in the Crockpot the next day.
- Vegetarian Option: To make this lasagna vegetarian, you can substitute the ground beef with sautéed vegetables (like zucchini, mushrooms, and spinach) or even a vegetable-based meat substitute.
- Extra Flavor: For an added depth of flavor, consider adding red wine to the sauce or a bit of crushed red pepper flakes for a mild kick.
This Crockpot Lasagna is perfect for busy days when you want a delicious, homemade meal with minimal effort. Enjoy the layers of cheesy, saucy goodness!