Who doesn’t love cheesy, saucy, lasagna? Unfortunately, it’s not the easiest dish to make. There are lots of components and it’s very time-consuming! But what if there is a way for you rto get the same big, tasty payoff with a lot less work involved?
Yes, it’s true. Lasagna doesn’t have to be such a chore! In fact, there are a few options when it comes to the savory dish to change things up, but it’s easy when you use: the Crock-Pot.
Ingredients for Crock Pot Lasagna:
- 10 ounces shredded mozzarella cheese (about 3 cups)
- 3 ounces shredded Parmesan cheese (about 1 cup)
- 16 ounces ricotta cheese (about 2 1/2 cups)
- 1 large egg, beaten
- 3 TBSP half n half
- 1/4 tsp salt
- 5-6 cups Meat Sauce
- 12 uncooked lasagna noodles
Ingredients for Meat Sauce:
- 1 lb Spicy Italian Sausage
- 1 lb Lean Ground Beef
- 1 TBSP Dried Parsley
- 1/2 teaspoon Dried Italian Herb Blend
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 teaspoons Kosher Salt
- 1 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1/2 cup Finely Diced Red Bell Pepper
- 3 TBSP Finely Minced Garlic
- 3/4 cup Dry White Wine
- 3/4 cup Chicken Broth
- 3/4 cup Half n’ Half or Heavy Cream
- 28 OUNCE can Diced Tomatoes and Juice
- 28 OUNCE can Tomato Sauce
- 6 OUNCE can Tomato Paste
To get started, mix 16 ounces of ricotta, one large beaten egg, three tablespoons half and a half, and a quarter teaspoon of salt.
Add a layer of your favorite sauce in a four-and-a-half quart Crock-Pot, fully covering the bottom of the pot.
Next, add a layer of uncooked lasagna noodles, breaking them a bit to help them conform to the shape of the oval slow cooker stoneware.
Then, smooth a layer of the ricotta mixture on top of the noodles.
On top of the ricotta, add another generous layer of meat sauce; it’s important to have a lot of sauce, as the uncooked noodles will soak up a lot of moisture during the cooking process. Then, add a layer of shredded Parmesan and another of shredded mozzarella.
Continue layering in the same order until you have used up all your ingredients, ending with a mozzarella-and-Parmesan layer. In total, you’ll need ten ounces of shredded mozzarella, three ounces of shredded Parmesan, five to six cups of sauce, and 12 lasagna noodles (in addition to the ingredients used to make the ricotta mixture described earlier).
Put the top of the slow cooker and cook for about two to three hours on high or six to eight hours on low. That’s it!
The beauty of this recipe, aside from its ease, is that it’s incredibly customizable. Vegetarian? Use a meat substitute in your sauce. Want to sneak some veggies onto the plate of a picky kid (or adult)? Just add veggies to your sauce or in between the layers. This is really a dish for the whole family.
If you’re not a big fan of reading recipes, just check out the video below for a visual guide … plus, it’s sure to get your mouth watering!
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