Slow Cooked Lasagna
Indulge in the ultimate comfort food with this Slow Cooked Lasagna, a hearty, hands-off dinner that's perfect for busy days. Tender layers of seasoned ground beef and Italian sausage, rich marinara sauce, creamy ricotta, and a trio of cheeses are slow-cooked to perfection in your crockpot, allowing every bite to become a symphony of Italian flavors. This easy slow-cooker method eliminates the hassle of boiling noodles, while the long cooking time ensures perfectly tender pasta and deeply infused flavors. Whether you're preparing a family dinner or hosting a cozy gathering, this lasagna recipe is a guaranteed crowd-pleaser. Garnish with fresh parsley for a vibrant finish, and serve up warm, cheesy perfection with minimal effort.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 24 ounces Marinara sauce
- 14.5 ounces Crushed tomatoes
- 1 tablespoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 9 noodles Lasagna noodles
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large skillet over medium heat, cook the ground beef, Italian sausage, and diced onion until the meat is browned and fully cooked. Add the minced garlic and cook for another minute.
Drain any excess grease from the skillet. Stir in the marinara sauce, crushed tomatoes, dried Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix well until smooth.
Grease the inside of your slow cooker with nonstick cooking spray.
Spread a thin layer of meat sauce (about 1 cup) across the bottom of the slow cooker.
Place 3 lasagna noodles on top of the sauce, breaking them as necessary to fit evenly.
Spread a layer of the ricotta mixture (about 1/3 of the total) over the noodles, followed by a layer of shredded mozzarella (about 2/3 cup).
Repeat the layers (sauce, noodles, ricotta mixture, mozzarella) two more times, finishing with a layer of meat sauce and a final sprinkling of mozzarella on top.
Cover and cook on low heat for 4 hours, or until the lasagna noodles are fully tender.
Once cooked, turn off the heat and let the lasagna rest for 10 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 557 mg | 43% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 721 mg | 15% | |
*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.
