Crock Pot Potato Lasagna
Say goodbye to traditional pasta and hello to Crock Pot Potato Lasagna, a hearty and comforting twist on the classic dish! Layers of tender, thinly sliced Russet potatoes take the place of noodles, interwoven with savory ground beef simmered in marinara sauce, creamy ricotta cheese, and gooey melted mozzarella. This slow cooker masterpiece is seasoned with garlic, Italian herbs, and a hint of Parmesan for rich, bold flavor in every bite. Perfect for busy weeknights or leisurely weekend dinners, this easy-to-assemble meal lets your crock pot do all the work, filling your home with irresistible aromas. Serve it warm and garnish with fresh parsley for a visually stunning and crowd-pleasing dish that reinvents lasagna in the most delicious way possible.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 24 oz Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Peel and thinly slice the potatoes into 1/8-inch rounds. Set aside.
In a skillet over medium heat, add olive oil. Sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up into crumbles as it cooks. Drain excess fat if necessary.
Stir the marinara sauce into the cooked beef mixture. Add the Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
In a small bowl, combine ricotta cheese, grated Parmesan, egg, and 1 tablespoon of chopped parsley (if using). Mix until smooth.
Spray the inside of your crock pot with cooking spray to prevent sticking.
Begin layering: spread a thin layer of meat sauce on the bottom of the crock pot. Add a layer of potato slices, slightly overlapping them. Spread a layer of the ricotta mixture over the potatoes, then sprinkle with shredded mozzarella cheese.
Repeat the layers (meat sauce, potatoes, ricotta, mozzarella) until all the ingredients are used up, finishing with a generous layer of mozzarella cheese on top.
Cover the crock pot with the lid and cook on HIGH for 3-4 hours, or LOW for 6-7 hours, until the potatoes are fork-tender.
Once done, turn off the crock pot and let the lasagna rest for 10-15 minutes to set before serving.
Garnish with additional fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 525 mg | 40% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 876 mg | 19% | |
*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.
