Slow-cooker lasagna
This slow cooker lasagna recipe is quick and easy to prep, and made with the classic ingredients we all love!
11PersonalPoints™ per serving
Serves6
DifficultyEasy
This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.
Ingredients
Uncooked 93% lean ground beef
1 pound(s)
Uncooked onion(s)
1 small, chopped
Garlic clove(s)
1 medium clove(s), minced
Canned crushed tomatoes
28 oz
Canned tomato sauce
15 oz
Table salt
1 tsp
Dried oregano
1 tsp
Dried basil
½ tsp
Crushed red pepper flakes
¼ tsp, or to taste
Part-skim ricotta cheese
1 cup(s)
Shredded part-skim mozzarella cheese
1½ cup(s), divided
Uncooked lasagna noodles
6 item(s)
Shredded parmesan cheese
½ cup(s), strong-flavored like Parmigiano Reggiano
Instructions
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
- Serving size: 1/6 of lasagna
