Description
Slow Cooker Lasagna brings the soul-warming essence of Tuscany into your home. This dish achieves a level of depth and tenderness that traditional oven-baking often misses, offering a perfect harmony of velvety ricotta, savory herbs, and a well-mellowed sauce.
Ingredients
1 pound Lean Ground Beef or Italian Sausage
10 to 12 sheets Regular Lasagna Noodles
15 ounces Whole Milk Ricotta
3 cups Fresh Mozzarella, shredded
1/2 cup Parmesan Cheese, grated
28 ounces Crushed Tomatoes
2 tablespoons Tomato Paste
1 Yellow Onion, diced
4 cloves Garlic, minced
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Fresh Parsley, chopped
Sea Salt and Red Pepper Flakes, to taste
1 Large Egg
Instructions
- Brown the ground beef or sausage in a large skillet over medium-high heat, breaking into small crumbles. Add diced onions and sauté until translucent, then stir in minced garlic and cook for another minute
- Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper flakes to the skillet. Simmer for about 10 minutes to meld flavors
- In a medium bowl, combine ricotta cheese, egg, half of the Parmesan, and fresh parsley; stir until smooth
- Spread one cup of meat sauce on the bottom of the slow cooker, then add a layer of lasagna noodles. Top with one-third of the ricotta mixture and mozzarella cheese, followed by a layer of meat sauce. Repeat the layers until all ingredients are used, finishing with noodles topped with remaining sauce and cheeses
- Cover and cook on LOW for 4 to 5 hours. Allow to rest for 20 to 30 minutes before serving
Notes
Make sure to use regular lasagna noodles instead of 'no-boil' varieties to achieve the best texture.
- Prep Time: 20 mins
- Cook Time: 4 to 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 425 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg