Meaty Crock Pot Lasagna
Indulge in the rich, comforting layers of this Meaty Crock Pot Lasagna, a true classic made easy with the convenience of slow cooking. Featuring a hearty blend of ground beef and Italian sausage, this lasagna is infused with bold flavors from a homemade tomato sauce seasoned with basil, oregano, and garlic. Creamy ricotta, gooey mozzarella, and nutty Parmesan cheese come together to create the ultimate cheesy filling, perfectly complemented by tender no-boil lasagna noodles. Designed for the slow cooker, this recipe not only makes preparation a breeze but also allows the flavors to deepen and meld over hours of hands-free cooking. Ideal for busy weeknights or casual family dinners, this crock pot lasagna is as delicious as it is effortless. Garnish with fresh parsley for a pop of color and serve up a crowd-pleasing meal everyone will love!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Egg
- 9 No-boil lasagna noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat a large skillet over medium heat and add olive oil. Add the ground beef and Italian sausage, cooking until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and cook until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes to allow flavors to meld, then remove from heat.
In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and the egg. Mix until smooth and well combined.
Grease the inside of a 6-quart crock pot with cooking spray or a light coat of olive oil.
Spoon a thin layer of the meat sauce onto the bottom of the crock pot.
Place a single layer of no-boil lasagna noodles over the sauce, breaking them as needed to fit the shape of the crock pot.
Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of meat sauce, then a layer of shredded mozzarella cheese.
Repeat the layering process (noodles, ricotta mixture, meat sauce, shredded mozzarella) until all ingredients are used, ending with a layer of meat sauce and a generous topping of shredded mozzarella.
Cover the crock pot with its lid and cook on LOW for 4 hours or until the noodles are tender and the cheese is bubbly.
Once cooked, turn off the crock pot and let the lasagna rest for 10-15 minutes before slicing and serving.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
6601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.4 g | 458% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 9819 mg | 427% | |
| Total Carbohydrate | 508.5 g | 185% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 67.4 g | ||
| Protein | 379.1 g | 758% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5202 mg | 400% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 7088 mg | 151% | |
*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.
