Crockpot Cooking: Lasagna (Yes, Really!)
Updated: Jan 2, 2019
The crock pot is so underrated nowadays, and we are bringing it back! Once you discover how simple it is to create diverse, delicious, healthy, hands-free dinners that cook themselves, you'll probably use it almost daily like we do.
Today we are making something unexpected, but it is one of our family's favorites. Lasagna! This rich comfort food turns out perfectly flavorful, chewy and cheesy with just a few minutes of your time.
We think this hearty dish goes well with salad and garlic bread. It makes busy weeknight dinners a breeze, but it is also a smash hit at potlucks.
See how to make our crock pot lasagna here:
CROCK POT LASAGNA RECIPE: 1 Box lasagna noodles 12 oz, uncooked 2 lb ground meat (today we used ground chicken) 1 onion diced (optional) 1 can diced tomatoes 32 oz 1 can tomato sauce (or your favorite jar of spaghetti sauce) 29 oz 1 can tomato paste 6 oz 16 oz mozzarella 12 oz ricotta or cottage cheese 1/2 cup shredded parmesan (I always use extra cheese so add more if desired) 2-3 cloves garlic, minced (or 2-3 tbsp garlic powder--more if you're a garlic lover like us) 2 tbsp Italian seasoning 1 1/2 tsp salt Pepper to taste
DIRECTIONS Brown meat and onion in a skillet on medium heat In a large bowl thoroughly mix meat, diced tomatoes, tomato sauce, tomato paste, garlic, salt, pepper and Italian seasoning. In a separate bowl mix all cheeses. Spoon a layer of sauce mixture into bottom of crock pot. Spoon a layer of cheese mixture over sauce. Neatly layer uncooked lasagna noodles over cheese. Break noodles to fit shape of pot edges to create a single layer. Repeat layers 2 or 3 more times. Top final layer with extra mozzarella and parmesan for a cheesy top crust. Cover and set to medium (the 8 hour setting on my pot, yours may be different). Cook 4-5 hours. To keep your lasagna from drying out, we recommend covering with foil and then putting the lid on. Serve with garlic bread and salad. Ta-dah! EASY hearty weekday dinner