This is a recipe that I took and made my own. I will link the original recipe at the end!
I have never made lasagna in the crock pot before. I made traditional lasagna once with the help of my mom but that was a few years ago. We have a 6 quart crock pot so I wouldn’t recommend using anything smaller because it could over flow.
One of the problems I had with this recipe is that all of the measurements are so weird. None of the measurements matched up with anything I could actually buy in stores so I basically winged it.
1lb of lean ground beef– I would use extra lean if it wasn’t so expensive
2 tsp minced garlic (you could sub with garlic powder if you don’t have fresh
1 29 Ounce can of tomato sauce
1 6 ounce can of tomato paste
1.5 tsp of salt
1 tsp dried oregano
1 (12 ounce) pkg of lasagna noodle- these must be oven ready!
12 ounce ricotta cheese
16 ounces shredded mozzarella
Right, so, I didn’t need the whole pack of lasagna noodles. I think I only used half. I also used a 500g tub of ricotta cheese instead of the cottage cheese that they called for. As for the 29 ounce can of tomato sauce, I bought 3 (680 ml) cans and I used two of them.
Cook the ground beef as you normally would, browning it over medium heat with the garlic. Add the tomato sauce and tomato paste, salt, and oregano. Stir. This will be very watery. I thought it was way too thin of a sauce but it was fine so don’t worry. The ratio of sauce to ground beef is very high. Lots of sauce. I used about a can and half here.
In a bowl, mix the cheeses. It’s recommended to add an egg here by some people. I didn’t do this but I will next time because the cheese mixture was not as spreadable as I would have liked.
SPRAY YOUR SLOW COOKER. Then Spoon a layer of meat into the bottom of the crockpot then add a double layer of noodles (uncooked). You will have to break the noodles to fit them in. I did a criss cross pattern. Put part of the cheese mix on top of the noodles. Repeat layering sauce, noodles, and cheese until it’s all gone. You will not get as many layers as you think. Mine went: Meat noodles cheese, meat, noodles cheese. I didn’t think it was very many layers.
I topped the last layer of cheese with my remaining half can of sauce to add some extra moisture. You don’t have to do this but I think it was a good idea.
I cooked on low for only 4 hours.
This recipe turned out fantastic and it’s something that you can adjust to your tastes. The recipe called for onions but I don’t like onions so I left them out. It also called for parm but I didn’t have any so I omitted it. It makes so many servings (the recipe says 10) that we actually ended up freezing some.
Here is the link to the original recipe: https://www.allrecipes.com/recipe/11959/slow-cooker-lasagna/
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