Slow Cooker Lasagna
Who else loves their slow cooker?! Just throw in your ingredients & let the magic happen until you come home to a delicious meal!
It might surprise you to know that I actually use my slow cooker most in the summer. Who wants to turn on your oven when it's stinkin' hot outside?!
I love this lasagna recipe - it's easy to make & assemble with little prep time. It's SO tasty & makes a ton of delicious left overs 👌 Let me know if you try it out! Enjoy!
Slow Cooker Lasagna (Serves: 8)
Ingredients
- 1 lb extra lean ground beef
- 3 cups chopped vegetables (I used diced bell peppers, onions, mushrooms & zucchini)
- 1 1/2 jar favourite prepared pasta sauce
- 1 cup water
- 1 - 15 oz container ricotta cheese
- 1 egg, beaten
- 1/2 tsp dried oregano and basil (can substitute fresh)
- 1 tsp garlic powder, onion powder, salt and pepper
- 2 cups shredded mozzarella cheese, divided
- 6 oven ready lasagna noodles, uncooked
Directions
1. In a large frying pan, cook ground beef and vegetables until cooked through and tender. Drain off fat and return to pan.
2. Stir in pasta sauce and water. Set aside.
3. In a small mixing bowl, combine ricotta cheese, egg and seasonings. Combine together then mix in 1 cup of mozzarella cheese until mixed through. Set aside.
4. In your crock pot dish, begin to layer lasagna. Start by adding 1 cup of the sauce and spread it around to evenly coat the bottom of the dish. Next add 3 lasagna noodles. You will need to break them to fit inside and cover the bottom sauce layer. Next spread half of ricotta mixture. Spread to evenly cover the noodles. Top that off with another 1 1/2 cups of sauce. Then repeat the steps; noodles, ricotta mixture then sauce. Top it all off with the rest of the mozzarella cheese.
5. Cover with crock pot lid and cook on LOW for 4 hours.*
6. Uncover and set sit for 5 minutes before serving. Serve hot...it makes great left overs! Enjoy!
Notes:
* Cooking this recipe on high results in a burned lasagna so I would recommend
* Recipe inspire by Kraft