Slow Cooker Lasagna
Indulge in the ultimate comfort food with this Slow Cooker Lasagna, a fuss-free take on the classic Italian favorite. Featuring layers of tender, sauce-soaked lasagna noodles, a rich and savory meat sauce made with ground beef and Italian sausage, and a creamy ricotta cheese mixture, this recipe delivers bold flavors with minimal effort. The slow cooker does all the heavy lifting, ensuring perfectly tender noodles and gooey, melted cheese in every bite. With its hearty combination of crushed tomatoes, garlic, and a blend of mozzarella and Parmesan cheeses, this dish is perfect for feeding a crowd or meal prepping for the week. Serve it up with a sprinkle of fresh parsley and enjoy all the comfort of lasagna without turning on the oven! Keywords: Slow Cooker Lasagna, easy lasagna recipe, crockpot lasagna, comfort food, Italian dinner idea.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Italian sausage
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 24 ounces Tomato sauce
- 24 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley, chopped
- 15 ounces Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 9 pieces Lasagna noodles, uncooked
- 1 spray Non-stick cooking spray
Instructions
In a large skillet over medium heat, cook ground beef, Italian sausage, and diced onion until the meat is browned and the onion is softened, about 5-7 minutes. Add minced garlic and cook for 1 minute longer.
Stir in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and parsley. Simmer for 5 minutes, then remove from heat.
In a medium bowl, mix ricotta cheese, the egg, and 1/2 cup of shredded mozzarella cheese. Stir until well combined and set aside.
Spray the inside of a slow cooker with non-stick cooking spray to prevent sticking.
Spread a thin layer of the meat sauce (about 1 cup) on the bottom of the slow cooker.
Place 3 uncooked lasagna noodles over the sauce, breaking them as needed to fit.
Spread a layer of the ricotta mixture (about 1/3 of the total) over the noodles, followed by 1 cup of meat sauce. Sprinkle with 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese.
Repeat the layers (noodles, ricotta mixture, meat sauce, mozzarella, Parmesan) two more times, finishing with the remaining meat sauce, mozzarella cheese, and Parmesan cheese on top.
Cover the slow cooker with the lid and cook on low heat for 4 hours or until the noodles are tender and the cheese is melted.
Once done, let the lasagna rest for 15-20 minutes with the lid off to allow it to set and make slicing easier.
Slice and serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
6786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 10529 mg | 458% | |
| Total Carbohydrate | 530.3 g | 193% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 84.6 g | ||
| Protein | 383.2 g | 766% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 5141 mg | 395% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 7316 mg | 156% | |
*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.
