Crockpot Lasagna

Crockpot Lasagna

I first had crockpot lasagna when my sister in-law made it for us when we were visiting. I will tell you it is easy, and has the same taste as oven baked lasagna. I have been making my lasagna in the crockpot ever since. The best part is the only thing you need to prepare is the beef.

Prep Time: 10 minutes

Cook Time: 4 hours, & 10 minutes for rest time.

Cook Temp: Low

Serves: 6

What You Need

• ½ pound Ground Beef.
• 1 ½ Teaspoon Salt.
• 1 ½ Teaspoon Pepper.
• 1 Medium Onion. (Spanish or sweet)
• 1 Teaspoon Dry Italian Seasoning.
• 2 Tablespoons Parsley.
• 2 Teaspoons Garlic Powder.
• 1 Egg.
• 1 Small container of Ricotta Cheese. (Or Cottage Cheese; however you prefer your lasagna)
• 1 24oz Jar of Traditional tomato sauce. (Your own homemade sauce will work as well)
• 1 package of Barilla Pasta Oven-Ready Lasagna.
• 1 Bag of Mozzarella Cheese 2 Cups or 15oz.
•  Crockpot.  

Instructions

Diced Onion into small pieces.

Using a large skillet on medium heat, brown ground beef. Drain, and break up beef into small pieces.

In a large mixing bowl add ricotta cheese, salt, pepper, garlic powder, egg, parsley, diced onion, and Italian seasoning.  Mix together.

Spray the bottom and sides of crockpot with non-stick cooking spray. Pour a layer of tomato sauce on the bottom of the crockpot. Add a layer of the oven ready lasagna pasta on top of the sauce. (You may need to break up the pasta. This is okay this recipe is not about perfect layers).

Just like traditional lasagna layer the sauce, ricotta mix, ground beef, pasta. You should have about 4 layers, if you have more keep going. On the last layer make sure to cover the top of any exposed pasta with tomato sauce, sprinkle the cheese on the top layer. 

Close crockpot and let cook on low for 4 hours.

Once the four hours has passed turn off crockpot and let the lasagna cool for 10 minutes. Use a spoon to scoop out servings.

Note: Serve Warm.