Crockpot Lasagna

Lasagne
Michael Powell/Photodisc/Getty Images
Ratings (10)
  • Total: 7 hrs 35 mins
  • Prep: 25 mins
  • Cook: 7 hrs 10 mins
  • Yield: Serves 8-10
Nutritional Guidelines (per serving)
555 Calories
23g Fat
48g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 8-10
Amount per serving
Calories 555
% Daily Value*
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 120mg 40%
Sodium 1412mg 61%
Total Carbohydrate 48g 18%
Dietary Fiber 5g 18%
Protein 37g
Calcium 340mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yes, believe it or not, you can cook lasagna in your crockpot. Make sure you don't stir this recipe or you'll ruin the layers you built so carefully. Malfada noodles, aka, mini lasagna noodles, is the best kind of public to use for this recipe. 

Ingredients

  • 1-1/2 pounds lean ground beef
  • 2 onions (chopped)
  • 4 cloves garlic (minced)
  • 48-ounce jar chunky pasta sauce
  • 14-ounce can diced tomatoes (undrained)
  • 3/4 cup water
  • Salt and pepper to taste
  • 15-ounce container part-skim ricotta cheese
  • 1/4 cup chopped parsley
  • 1 egg (beaten)
  • 3 cups shredded mozzarella cheese
  • 16-ounce package Mafalda noodles (mini lasagna noodles)
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.
  2. In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10-15 minutes.
  3. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of ​Mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve.
  4. If you have a newer, hotter crockpot, check after 4-5 hours.