Crockpot Lasagna

 


Instructions:

1. Make the Meat Sauce:

  1. In a large skillet, brown the ground beef or turkey over medium-high heat until fully cooked.

  2. Add the diced onion and garlic, cooking until the onion is soft and translucent.

  3. Stir in crushed tomatoes, tomato sauce, and tomato paste.

  4. Season with dried basil, oregano, salt, and pepper. Let simmer for 10–15 minutes to blend the flavors.

2. Prepare the Cheese Mixture:

  1. In a mixing bowl, combine ricotta, egg, mozzarella, Parmesan, and parsley (if using).

  2. Season with salt and pepper and mix until smooth and well combined.

3. Assemble the Lasagna in the Crockpot:

  1. Spray the inside of your slow cooker with cooking spray to prevent sticking.

  2. Spread a thin layer of meat sauce on the bottom.

  3. Place a layer of lasagna noodles over the sauce, breaking them to fit as needed.

  4. Spread a layer of the cheese mixture over the noodles.

  5. Repeat the layers, finishing with a final layer of meat sauce on top.

4. Cook:

  1. Cover the crockpot and cook on low for 4–6 hours or until the noodles are tender and the lasagna is heated through.

  2. During the last 15–30 minutes of cooking, sprinkle the remaining shredded mozzarella cheese over the top and allow it to melt.

5. Serve:

  1. Once cooked, let the lasagna rest for 10–15 minutes before slicing.

  2. Serve warm with a side salad or garlic bread for a complete meal.

Tips & Variations:

  • Vegetarian option: Replace meat with sautéed vegetables like zucchini, mushrooms, and bell peppers.

  • Extra cheesy: Add extra mozzarella between layers for a gooey texture.

  • Spicy twist: Stir in crushed red pepper flakes into the sauce.

  • Make ahead: Assemble in the crockpot the night before, refrigerate, and cook the next day.