Easy Crockpot Lasagna Recipe

Servings: 10 slices of lasagna For the Meat Sauce 1 lb ground beef, (80/20 fat content) 1 small onion, finely diced 2 garlic cloves, pressed 1/4 cup red wine, or beef broth 32 oz marinara sauce 1/4 tsp dried thyme 1/2 tsp sea salt 1/4 tsp black pepper 1/2 tsp granulated sugar 4 Tbsp fresh parsley, chopped and divided For the Cheese Sauce: 15 oz reduced fat ricotta cheese 16 oz low-fat cottage cheese 1 large egg 1 lb mozzarella cheese, (4 cups shredded), divided For Assembling Lasagna: 9 lasagna noodles, uncooked, NOT “oven ready” 1/2 cup water


In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).


Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:

Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well. Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit.

Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges,

allowing some of it to go down the side of the dish into lasagna. Cover and cook on LOW 3 1/2 to 4 hours then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.

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