Easy Crockpot Lasagna
from kristineskitchenblog.comThis easy crockpot lasagna makes homemade lasagna do-able on a weeknight! With layers of noodles, meat, sauce and cheese, it's a comforting meal the whole family will love. The best part is you don't have to boil the noodles, and clean-up after dinner is a breeze!
Servings: 8 servings
Calories: 378kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound lean ground beef or ground turkey
- salt and pepper
- 4 cloves garlic minced
- 2 (24 ounces each) jars marinara sauce about 5 1/2 cups total*
- 10 lasagna noodles uncooked, whole wheat or white (NOT no boil noodles)
- 10 ounces mozzarella cheese shredded, 2 1/2 cups
- grated Parmesan cheese for serving
- fresh chopped parsley or basil for serving, if desired
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes, stirring, until it begins to soften.1 tablespoon olive oil, 1 medium yellow onion
- Add the ground beef to the skillet and season with salt and pepper. Cook until browned and cooked through, breaking up the meat into small pieces as it cooks. Drain off any excess grease.1 pound lean ground beef, salt and pepper
- Add the garlic and cook for 30 seconds, stirring. Remove pan from the heat.4 cloves garlic
- Spread 1 cup of the marinara sauce in the bottom of the slow cooker insert. Make a single layer of noodles, breaking them up as needed. Top with 1/3 of the meat, 1 cup of marinara sauce, and 2/3 cup shredded mozzarella.2 (24 ounces each) jars marinara sauce, 10 lasagna noodles, 10 ounces mozzarella cheese
- Make a second layer with noodles, half of the remaining meat, another 1 cup of sauce, and 2/3 cup mozzarella.
- Make a third layer with noodles, the remaining meat, 1 cup sauce and 2/3 cup mozzarella.
- Top with one more layer of noodles, 1 ½ cups of sauce, and the remaining 1/2 cup mozzarella
- Cook in your slow cooker on low heat for about 4 hours, until noodles are soft. Turn off the slow cooker and let the lasagna rest with the lid on for 20-30 minutes before serving. Then open the lid carefully to keep any condensation on the lid from dripping on the lasagna. Serve with grated Parmesan and fresh parsley or basil, if desired.
Notes
- Crockpot Size: I recommend using a 5-6 quart slow cooker for this recipe.
- Marinara Sauce: Use a marinara sauce that you really enjoy as the flavor of the sauce intensifies as the lasagna cooks.
- Be sure to cook the lasagna on low. I’ve found that using the slow cooker’s high setting doesn’t work well for crockpot lasagna – the edges burn and the noodles don’t cook through properly.
- Cook Time: All slow cookers cook differently. This takes about 4 hours on low in my slow cooker, but yours may cook a little faster or slower.
- You can add ricotta cheese to this lasagna recipe. When you layer the lasagna, spoon the ricotta on top of the noodles and spread it out a bit.
- You can substitute Italian sausage for the ground beef. Cook it in the skillet, crumbling the sausage, the same as you would for ground beef. The sausage adds even more flavor!
- Storing Leftovers/Freezing: Leftovers may be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Nutrition
Calories: 378kcal | Carbohydrates: 38g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 1069mg | Potassium: 832mg | Fiber: 4g | Sugar: 8g | Vitamin A: 976IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg
