The Best Slow Cooker Lasagna
The Best Slow Cooker Lasagna
Servings: 8
Equipment
- 5 or 6-quart Slow Cooker
- Large Skillet or Dutch Oven
- Mixing Bowls
Ingredients
- 8 oz Uncooked Lasagna Pasta (approx. 9 noodles)
- 1 pound Lean Ground Beef (or ½ Beef & ½ Bulk Sausage)
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Italian Seasoning
- 1 ½ teaspoons Kosher Salt
- ¾ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes
- 6 oz Tomato Paste
- 29 oz Tomato Sauce
- 15 oz can Diced Tomatoes, with juice
- 1 cup Water, or broth
Cheese Mixture
- 14 oz Ricotta Cheese (whole milk)
- 4 cups Shredded Mozzarella Cheese, divided
- ⅔ cup Grated Parmesan Cheese
- handful Chopped Fresh Basil Leaves (optional)
Garnish
- 3 Tablespoons Chopped Fresh Parsley
- 3 Tablespoons Chopped Fresh Basil Leaves
Instructions
Prep the Ingredients
- Gather everything you will need and prep it: Spray your crockpot with cooking spray. Chop the onion, mince the garlic, measure out all of the other ingredients. It makes the process much easier!
Cook the Meat
- In a Dutch oven or very large skillet, brown the ground beef and onion. Drain excess fat.
- Season the meat mixture with the minced garlic, garlic powder, onion powder, Italian Seasoning, salt, pepper, and red pepper flakes. Stir well.
Make the Sauce
- To the meat mixture, add the tomato paste and stir well to combine. Cook on medium-low heat for 1 minute while stirring, to cook out some of the raw tomato taste.
- Add the tomato sauce, diced tomatoes, and water (or broth). Stir well to combine. Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally.
Make Cheese Mixture
- Meanwhile, add the ricotta, 3 cups of the mozzarella (saving 1 cup for the topping of the lasagna), and Parmesan cheeses to a medium bowl and mix together well using a fork. Add the chopped fresh basil (optional), and mix it in. Set aside.
Assemble the Lasagna
- Taste the meat sauce and adjust seasoning as desired. Then ladle ¼ of it into the bottom of the sprayed crock.
- Layer about 3 lasagna noodles over the meat sauce, breaking any you need to fit the crock. Then layer ⅓ of the cheese mixture over the noodles. Then layer another ¼ of the meat sauce over the cheese mixture layer.
- Add another layer of lasagna noodles, ⅓ of the cheese mixture over the noodles, and another ¼ of the meat sauce over the cheese layer.
- Add a final layer of lasagna noodles, final ⅓ of the cheese mixture over the noodles, and the remaining ¼ of the meat sauce over the cheese layer.
- Lastly, add the reserved cup of shredded mozzarella cheese over the top.
Cook the Lasagna
- Cover the crock pot and cook on Low for about 3-4 hours or on High for 2–3 hours (check at 2 hours to avoid mushy noodles).
Garnish and Serve
- When the lasagna is done, turn off the slow cooker and let the lasagna sit, uncovered for at least 10 minutes before serving. Garnish with parsley and more fresh basil, if desired.
Notes
Storage
Store in the fridge for up to 4 days in an airtight container. Freeze for up to 2 months.Slow Cooker Size
I use a 5-quart Slow Cooker for this recipe.Nutrition
Calories: 563kcal
