Slow Cooker Lasagna
Cook
4-5 hours
Prep Time
20 mins
Total Time
4-5 hours
Serves
6-8
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (15 oz) tomato sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 12 lasagna noodles, uncooked
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups fresh spinach, chopped (optional)
- 2 cups shredded mozzarella cheese (for topping)
- Fresh basil or parsley, chopped (for garnish)
Kitchen Tools Needed:
- Slow cooker
- Skillet
- Mixing bowl
- Measuring cups and spoons
- Spatula or spoon
Steps
- Brown the Meat: In a skillet over medium-high heat, cook the ground beef with the diced onion until the meat is browned and the onion is soft, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes. Drain excess fat.
- Add the Sauce: Stir the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper into the meat mixture. Set aside.
- Prepare the Cheese Mixture: In a bowl, mix together the ricotta cheese, 2 cups shredded mozzarella, grated Parmesan, beaten egg, and chopped spinach (if using).
- Layer the Lasagna in the Slow Cooker: Spread a thin layer of the meat sauce on the bottom of the slow cooker. Break the lasagna noodles as needed to fit and place a layer of noodles over the sauce. Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of the meat sauce. Repeat the layers, ending with a layer of meat sauce.
- Cook the Lasagna: Cover and cook on low for 4-5 hours, or until the noodles are tender.
- Add the Topping: Sprinkle the remaining 2 cups of shredded mozzarella cheese over the lasagna. Cover and cook for an additional 10-15 minutes, or until the cheese is melted.
- Serve: Let the lasagna rest for 10 minutes before cutting. Garnish with fresh basil or parsley and serve.
Macros:
Total Calories: 450
Carbs: 35g
Proteins: 25g
Fats: 22g