Slow Cooker Lasagna

Slow Cooker Lasagna

You’ll Need

1 pound(s) uncooked 93% lean ground beef

1 small uncooked onion(s), chopped

1 clove(s) (medium) garlic clove(s), minced

28 oz canned crushed tomatoes

15 oz canned tomato sauce

1 tsp table salt

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes, or to taste

1 cup(s) part-skim ricotta cheese

1 1/2 cup(s) shredded part-skim mozzarella cheese, divided

6 item(s) uncooked lasagna noodles

1/2 cup(s) shredded parmesan cheese, strong-flavored like Parmigiano Reggiano

How To

Over medium-high heat, heat a large nonstick skillet then add in beef, onion and garlic. Cook for 5 to 7 minutes while stirring and breaking up the meat with a spoon. Add in the tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes. Simmer all for about 5 minutes.

In a medium bowl, mix the ricotta cheese and 1 cup of mozzarella cheese.

Into a 5-quart slow cooker, plae 1/3 of the beef mixture, arrange 3 lasagna sheets broke in half over the beef then add half the cheese. Add another 1/3 of the beef mixture, then another layer of the cheese. And finally, place the remaining beef on top.

Cook coverd for 4 to 6 hours on low. Once cooked, you can season to taste.

Mix the remaining cheese with parmesan cheese in a small bowl and add it over the beef. Set aside covered for about 10 minutes allowing the cheese to melt and the lasagna to firm up.

10 Smartpoints

Simple, easy and flavory! This small cooker lasagna is ridiculously delicious! What’s makes it even more special is the slow cooking. Once you get a taste of it you won’t be able to stop.

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