Crock Pot Egg Noodle Lasagna
Savor the comforting flavors of Crock Pot Egg Noodle Lasagna, a heartwarming twist on the classic Italian favorite, perfectly adapted for your slow cooker. This recipe layers tender egg noodles with a rich, savory meat sauce made with ground beef, onions, garlic, and marinara, complemented by a creamy ricotta and mozzarella cheese blend. With just 20 minutes of prep, the crock pot does the rest, slowly melding the ingredients into a cheesy, flavorful masterpiece that's ready in four hours. Ideal for busy weeknights or potluck gatherings, this hassle-free lasagna delivers hearty portions loaded with Italian-seasoned goodness in every bite. Perfect for family dinners, it’s a must-try dish that brings the joy of lasagna to your table with a time-saving twist!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 24 oz Marinara sauce
- 12 oz Egg noodles
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 1 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Heat olive oil in a skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess grease.
Stir in the marinara sauce, Italian seasoning, salt, and black pepper to the skillet. Simmer the mixture for 5 minutes, then remove from heat.
In a separate bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Spray the inside of your crock pot with non-stick cooking spray.
Spread a thin layer of the meat sauce on the bottom of the crock pot. Add a layer of cooked egg noodles, followed by a layer of the ricotta mixture. Repeat these layers (meat sauce, noodles, cheese mixture) until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top layer of meat sauce.
Cover the crock pot with its lid and cook on low heat for 4 hours.
Once done, turn off the crock pot and let the lasagna rest for 10-15 minutes to set before serving.
Serve warm and enjoy your Crock Pot Egg Noodle Lasagna!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 600 mg | 46% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
