My mother always used to make this delicious lasagna recipe in the crockpot. It’s really hard to mess this recipe up. Throw a few simple ingredients together in the crockpot, let her go, and voila! You’re done. The magic of the slow cooker.
Ingredients (these are the ingredients needed to fill our 4 quart crockpot):
– 2.5 jars (24 oz each) of your favorite tomato basil sauce
– one box of no boil lasagne noodles (I never use more than 10 noodles)
– one container of ricotta cheese
– 1 large bag of shredded mozarella
– 1 pound of ground beef
Optional: 1 small onion, mushrooms
Step 1: Brown and drain ground beef. Sautee onions and mushrooms if you want to add those and combine with browned beef.
Step 2: Add about 1 inch of sauce to the bottom of the crockpot.
Step 3: Cover the sauce with a thin layer of the no boil noodles. I usually put down one full noodle in the middle, and then I break up a second noodle and place the pieces around the edges.
Step 4: Cover the noodles with a thin layer of beef.
Step 4: Cover the beef with a layer of ricotta cheese.
Steps 5-8: Add another layer of noodles, another layer of sauce, and then a layer of shredded mozarella.
Repeat: After the first layer of mozarella, continue layering in this order until you reach the top:
– ground beef
I usually only get two full cycles before the pot is full, ending in the second layer of mozarella on top.
Step 9: Place crockpot on low, and leave to cook for 3/5-4 hours.
Step 10: Serve and enjoy!
Have you ever tried Lasagna in the crockpot? What’s your favorite fall crockpot recipe?