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Crockpot Lasagna
A make-ahead slow cooker lasagna layered with meat sauce, a ricotta-cottage cheese filling and mozzarella. The noodles go in uncooked and cook until tender on LOW.
Ingredients
For the Meat Sauce
- 1 lb lean ground beef, (85/15 fat content)*
- 1 medium onion, finely diced
- 3 garlic cloves, pressed
- 1/4 cup red wine, or beef broth
- 32 oz marinara sauce, divided (reserve 1 cup for the bottom)
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated sugar
- 4 Tbsp fresh parsley, chopped and divided
For the Cheese Sauce
- 15 oz reduced fat ricotta cheese
- 16 oz low-fat cottage cheese, (drain if excess liquid is present)
- 1 lb mozzarella cheese, (4 cups shredded), divided
- 1/3 cup grated parmesan cheese
- 1 large egg
- 1/4 tsp fine sea salt
For Assembling Lasagna
- 9 lasagna noodles, uncooked, NOT "oven ready"
- 1/4 cup water
Instructions
- Brown the Beef: In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
- Make the Meat Sauce: Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp dried oregano, 1/2 tsp sugar, and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.
- Make the Cheese Sauce: In a medium bowl, combine 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, 1/3 cup Parmesan cheese, 2 Tbsp parsley, and 1/4 tsp salt. Mix well.
- Assemble Lasagna: Lightly oil a 6 qt slow cooker.* Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 1 cup mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with the remaining meat sauce and the remaining 1 cup mozzarella. *Optional: Pour 1/4 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.
- Slow Cook: Cover and cook on LOW 3 to 4 hours*, or until noodles are tender (start checking at 3 hours - it's done when a knife easily pierces the noodles and a thermometer reaches 165˚F in the center). Let the lasagna rest 25-30 mins then use a large spoon or lasagna spatula to serve.
Notes
*Ground Beef: If using a higher-fat beef, you may need to blot out excess grease. You can also use equal parts beef and sausage for more flavor in your lasagna.
*Slow Cooker Size Adjustments: For a 5 or 7 qt, make the recipe as written. For a 4-qt, use 2/3 of the recipe. For a 3-qt, use half.
*Add water if your slow cooker is prone to hot spots or if you prefer softer noodles.
*Make-Ahead: You can assemble the lasagna fully and refrigerate overnight, then cook the next day. It may take closer to 4 hours on low if slow cooking if lasagna was assembled ahead and refrigerated overnight. It should reach 165˚F.
*Storage: Cover and refrigerate for 3-4 days or freeze for up to 3 months. Thaw in the refrigerator overnight.
*Cooking Temperature: Do not cook on high! This can create hot spots and scorch the lasagna before the noodles can cook through.
Nutrition Facts
Crockpot Lasagna
Amount per Serving
Calories
435
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
93
mg
31
%
Sodium
1221
mg
53
%
Potassium
653
mg
19
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
37
g
74
%
Vitamin A
984
IU
20
%
Vitamin C
10
mg
12
%
Calcium
564
mg
56
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.