I know what you’re thinking. Crockpot and lasagna — really?! I’m here to tell you, oh yes. And it’s incredible!
I was intrigued by a recipe I found for Easy Crockpot Lasagna and had to try it for the Crockpot Creations series. And let me tell you, it was delicious. Something about slow-cooking lasagna really enhances all the flavors and allows them to blend so well together. I don’t think I’ll ever make a traditional lasagna again.
Easy Crockpot Lasagna (adapted from The Girl Who Ate Everything)
1 pound ground beef
1/2 cup diced white or yellow onion
1 tsp. minced garlic
1 (24 – 26 oz.) jar of spaghetti sauce
1/2 cup water
1 (15 oz.) container of ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
2 tsp. dried parsley
6 – 8 uncooked lasagna noodles
In a large skilled, brown the beef and onions. Add garlic. Add spaghetti sauce and water. Simmer for about five minutes. Meanwhile, mix the ricotta, 1 1/2 cups mozzarella cheese, 2 Tbsp. Parmesan and parsley in a large bowl.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart-sized crock pot. Place half of the noodles and half of the ricotta mixture on top of the sauce. You will have to break up the noodles to get them to fit. Then cover with 2 cups of meat sauce, the remaining noodles, cheese mixture, and the remaining meat mixture.
Cook on low for 4 to 5 hours, or until noodles are soft. Sprinkle with remaining mozzarella and Parmesan cheese. Cover and let the cheese melt. Let the lasagna stand for about 10 minutes before serving.
This would be a great recipe to use while entertaining since the main course will already be cooking when your guests arrive. I think I’m going to make a vegetarian version of this in a few weeks, with sauteed mushrooms, zucchini, spinach and a Béchamel sauce. I’ll let you know how it turns out!
