Crockpot Lasagna
Ingredients:
1 lb ground beef or Italian sausage (or a mix)
1 jar (24 oz) marinara or spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese or cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
9-12 uncooked lasagna noodles (regular, not oven-ready)
Optional: fresh basil or parsley for garnish
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Instructions:
1. Prepare the Meat Sauce:
In a skillet, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
Stir in marinara sauce and water. Let it simmer for 5 minutes, then set aside.
2. Mix the Cheese Filling:
In a bowl, combine ricotta (or cottage cheese), 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
3. Layer in the Crockpot:
Spread a thin layer of meat sauce on the bottom of the crockpot.
Break lasagna noodles as needed to fit and layer over the sauce.
Spread a layer of the cheese mixture over the noodles.
Repeat layers (sauce, noodles, cheese) until all ingredients are used, finishing with a layer of sauce on top.
4. Cook:
Cover and cook on low for 4-5 hours or until noodles are tender. Avoid opening the lid during cooking.
5. Add Cheese Topping:
About 10 minutes before serving, sprinkle the remaining 1 cup of mozzarella cheese on top. Cover until melted.
6. Serve:
Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil or parsley if desired.
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This crockpot version is perfect for busy days when you want comfort food without much fuss. Let me know if you’d like tips for customizing it!
