Crockpot Lasagna
Yield: 10 servings
Calories: 519kcal
Making crockpot lasagna allows me to have a delicious, homemade meal with minimal effort. The slow-cooking process infuses all the flavors together, resulting in a comforting dish perfect for busy weeknights or weekend gatherings.
Ingredients
- 2 tablespoons (30 ml) olive oil
- ½ cup (74 g) finely chopped yellow onion
- 1 tablespoon (10 g) minced garlic
- ½ pound (227 g) ground beef, 85 to 90% lean
- ½ pound (227 g) Italian sausage, casing removed
- 1 ½ teaspoons (9 g) kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 46 ounces (1.36 L) marinara sauce
- 1 ½ cups (360 ml) water, divided
- 32 ounces (907 g) ricotta cheese
- ½ cup (67 g) grated parmesan cheese
- 2 tablespoons (6 g) chopped parsley
- 9 (215 g) dried lasagna noodles, 7 ½ ounces
- 16 ounces (454 g) shredded mozzarella cheese, 4 cups
Instructions
- Saute the Aromatics – In a large pot or Dutch oven, heat olive oil over medium-low heat. Sauté the onions until translucent, about 2 minutes. Add garlic, and cook for 30 seconds.
- Brown the Meat – Add the beef and sausage to the pan. Turn the heat to medium-high, break into smaller pieces. Cook until no pink remains, about 3 to 5 minutes. Stir in the salt, Italian seasoning, and black pepper.
- Make the Meat Sauce – Add the marinara sauce and 1 cup of water to the pan. Stir to combine, simmer over medium-low heat for 10 minutes. Turn off the heat and set aside.
- Make the Cheese Mixture – In a medium bowl, combine ricotta cheese, parmesan cheese, and chopped parsley. Set aside.
- Layer the Lasagna – Reserve 2 cups of meat sauce and 1 cup of grated mozzarella cheese. Lightly grease the bottom and sides of a 6-quart slow cooker with olive oil or cooking spray. Add 1 cup of meat sauce to cover the bottom of the dish to prevent sticking. Layer 3 sheets of the dried lasagna noodles, breaking up the pieces to cover any gaps. Evenly add ⅓ of the ricotta cheese mixture, ⅓ of the mozzarella cheese, and ⅓ meat sauce. Repeat for 2 more layers. On the top layer, pour on the 1 cup of reserved meat sauce. Pour 1/2 cup of water along the sides of the pot.
- Slow Cook the Lasagna – Cover and cook for 3 ½ to 4 hours on the Low setting. The noodles should be tender, with most of the liquid absorbed.
- Add More Cheese – Before serving, sprinkle 1 cup of the reserved mozzarella cheese on top. Cook on Low setting until melted, about 15 minutes.
- To Serve – If desired, garnish with parsley. Serve warm.
Notes
- Make-Ahead: The meat sauce and cheese filling can be made and refrigerated 2 days in advance. Reheat the sauce before assembling. Alternatively, the lasagna can be assembled 2 days in advance. Add 1 to 1 1/2 hours of cooking to account for the cold insert and ingredients.
- Storing: Refrigerate for up to 5 days. Freeze for up to 3 months, defrost before reheating.
- Reheating: Reheat slices in the microwave until warmed through, about 1 to 1 ½ minutes.
- If using my homemade marinara sauce, double the sauce recipe.
Nutrition
Calories: 519kcal | Carbohydrates: 14g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 1733mg | Potassium: 752mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1513IU | Vitamin C: 13mg | Calcium: 501mg | Iron: 3mg
Recipe Link
Recipe Video