Skip to main content

Easy Slow Cooker Lasagna



Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 pound lean ground beef or ground turkey
  • salt and pepper
  • 4 cloves garlic minced
  • 2 24 ounce jars marinara sauce about 5 1/2 cups total*
  • 10 lasagna noodles uncooked, whole wheat or white (NOT no boil noodles)
  • 10 ounces mozzarella cheese shredded, 2 1/2 cups
  • grated Parmesan cheese for serving
  • fresh chopped parsley or basil for serving, if desired

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes, stirring, until it begins to soften.
  • Add the ground beef (or turkey) to the skillet and season with salt and pepper. Cook until browned and cooked through, breaking up the meat into small pieces as it cooks.
  • Add the garlic and cook for 30 seconds, stirring. Remove pan from the heat.
  • Spread 1 cup of the marinara sauce in the bottom of the slow cooker insert. Make a single layer of noodles, breaking them up as needed. Top with 1/3 of the meat, 1 cup of marinara sauce, and 2/3 cup shredded mozzarella.
  • Make a second layer with noodles, half of the remaining meat, another 1 cup of sauce, and 2/3 cup mozzarella.
  • Make a third layer with noodles, the remaining meat, 1 cup sauce and 2/3 cup mozzarella.
  • Top with one more layer of noodles, 1 ½ cups of sauce, and the remaining 1/2 cup mozzarella
  • Cook in your slow cooker on low heat for about 4 hours, until noodles are soft. Turn off heat and let stand, covered, for 20-30 minutes before serving. Open lid carefully to keep any condensation on the lid from dripping on the lasagna. Serve with grated Parmesan and fresh parsley or basil, if desired.

Notes

  • Use a marinara sauce that you really enjoy as the flavor of the sauce intensifies as the lasagna cooks.
  • All slow cookers cook differently. This takes about 4 hours on low in my slow cooker, but yours may cook a little faster or slower.

Read Full Recipe ---> Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Stuffed Onion Bombs

Ingredients 4   onions   (medium-sized) 1/2   lb   ground beef   or mixture of beef and pork 1   egg Italian seasoning   to taste 1/4   cup   pork rinds   ground 2   Tablespoons   Parmesan cheese Worcestershire sauce   to taste 2   ounces   cheddar cheese   quartered Instructions Preheat oven to 350°F. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick. After all onions are peeled and hollowed-out, place them in a casserole dish. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions). Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube o...
Post a Comment
Read more

Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients   Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...
Post a Comment
Read more

Mushroom Spinach Lasagna

INGREDIENTS 1/2  lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2  large yellow onion, diced 4  cloves garlic, minced 1  lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup  flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup  heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup  chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried  lasagna noodles , cook them according to package directions in  very salty water  until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...
Post a Comment
Read more