Crock Pot Lasagna
Prep Time: 40 minutes | Cook Time: 4 hrs | Total Time: 4 hrs 40 mins
Servings: 8 Servings
Ingredients:
1 pound ground beef
1 small yellow onion (diced)
3 cloves garlic (minced)
44 ounces tomato sauce (29 oz and 15 oz cans of tomato sauce)
6 ounces tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
12 ounces lasagna noodles (the regular kind, NOT the no boil kind)
15 ounces ricotta cheese
2 large eggs
16 ounces mozzarella (shredded)
1 cup Parmesan cheese
Instructions
1. In a large skillet over medium heat, add the ground beef. Cook until it begins to brown, breaking it up as you cook. Add the onion and garlic. Cook until the onions are soft, about 5 minutes. Drain the excess fat.
2. Add the tomato sauce, tomato paste, salt, oregano, basil and pepper to the meat mixture and set aside. Taste and add more salt/pepper to taste.
3. Set aside 1 1/2 cups of mozzarella and 1/4 cup of Parmesan cheese. This will be for topping at the end.
4. In a large bowl, mix together the ricotta, eggs and the remainder of the mozzarella and Parmesan.
5. Spray your 6-8 quart crockpot with cooking spray. Add a ladle full of the sauce and meat mixture to the bottom. Add a layer of uncooked lasagna noodles. You will need to break them and rearrange to fit. Top the noodles with some of the cheese mixture and then more sauce and meat. Repeat until you have used all the ingredients (save the set aside cheese). Top with the set aside cheese.
6. Cover the crockpot and cook on low for 4 to 6 hours. Cooking times on crockpots vary.
Recipe source: https://www.simplejoy.com/crockpot-lasagna/#recipe