Slow Cooker Lasagna

Slow Cooker Lasagna

Slow Cooker Lasagna
I was skeptical when I first heard of making lasagna in a slow cooker, but I have to admit we all enjoyed this version. I am even more enamored with this slow cooker meal, as it is half the work of making lasagna the oven-baked way. I serve this meal with a crisp romaine salad and my homemade ranch dressing.
    Servings
    5-6people
    Cook Time
    LOW 3-4 hours
    Meal Plan
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    Servings
    5-6people
    Cook Time
    LOW 3-4 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 1 1/2 pound ground beef
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 2 1/2cup spaghetti sauce or tomato sauce*
    • 9 uncooked lasagna noodles
    • 2cup shredded sharp cheddar cheese
    • 2cup shredded mozzarella cheese
    • 1tablespoon olive oil
    Instructions
    1. Heat olive oil in a large non-stick skillet. Add onion and garlic and sauté for 1-2 minutes until onions are translucent. Add ground beef, season with salt and pepper, and continue to cook until meat is browned. Drain fat and set aside.
    2. Spread ¼ spaghetti sauce in slow cooker. Layer with uncooked lasagna noodles (about 3), breaking the noodles as needed to fit; 1/3 of the beef and 1/3 of the cheeses. Starting with sauce, repeat layers 2 more times finishing with cheese on top.
    3. Cover and cook for 3-4 hours on LOW or until cheese melts.
    Recipe Notes

    *If you are using tomato sauce you may want to add a liberal amount of dried basil, oregano, some salt and ground black pepper.

    I have made this dish with gluten free spiral noodles with similar success. The noodles got a bit mushy, but melded together similar to a lasagna noodle layer. It only needed 3 hours on low cook time.

    I have also replaced the cheddar cheese with ricotta cheese for a more traditional lasagna. The time frame was still between 3-4 hours on LOW.

    Substitute ricotta cheese or tofu for the meat if you want to make this vegetarian. Make sure you drain the tofu and crumble it before layering.

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